Recipe for wild garlic with lamb. Spring dishes from wild garlic. Useful properties of wild garlic

Ramson is the first sign of the arrival of spring in the North Caucasus. Ramson, although called wild onion, tastes like garlic. Another name for it is bear bow. Bears, after hibernation, first of all pounce on the young shoots of this plant, and it is no accident, because wild garlic has long been considered an excellent means of getting rid of beriberi, cleanses the body and restores strength . Seeing literally mountains of this plant on the market, I could not pass by, because wild garlic is not only healthy, but also a very tasty snack that is easy to prepare. Wild garlic with tomato sauce is especially good.

Ingredients:

wild garlic 0.5 kg
tomato juice 0.5 liters
onion 1-2 pcs
salt 3-4 tsp
sugar 2-3 tsp
refined vegetable oil 100ml
the black ground pepper

Step-by-step photo recipe for making wild garlic with tomato sauce:

Young sprouts of wild garlic are eaten. To choose it correctly, pay attention to the ends of the sprouts, most of them should be pale green in color, without long bright green tips at the ends.

First of all, thoroughly wash the wild garlic and clean it of debris, if any. Put in a large saucepan, because 0.5 kg of sprouts is a whole mountain, wild garlic is very light.

Pour the wild garlic with boiling water, add 2 tsp. salt, wait for the water to boil again and cook for 3 minutes. Then discard in a colander.

Boiled and chilled wild garlic can be seasoned with a regular salad dressing with olive oil and vinegar, a variant of such a dressing can be viewed here → or here → Or you can prepare a simple sauce that looks like a well-known to everyone. It is no coincidence that wild garlic is called "Caucasian spaghetti".

Sauce for wild garlic

Chop the onion and fry it over low heat until translucent.

Add 0.5 liters of tomato juice or diluted with water tomato paste. You can chop canned tomatoes with a blender or fresh tomatoes grate, discarding the skin. When the tomato juice boils, add 2 tsp. salt and 2-3 tsp. sugar, pepper. You may need more or less sugar, it all depends on the acidity of the tomato juice.

You can add your favorite spices to the sauce, for example, suneli hops. I love adding some ground cloves, cinnamon and ginger. , as in, but you can only get by with sugar and salt.

Stir the boiled wild garlic with the sauce so that the sauce is evenly distributed over all the shoots.

Before serving, the wild garlic must be cooled. Better if it stays in the fridge.

Ramson is a healthy and tasty snack that goes well with boiled potatoes or fresh bread.

Ramson is a real storehouse of vitamins. In the spring, when the lack of vitamins is very acute, you must definitely include it in your diet. Leaves, stems and bulbs of wild garlic are consumed fresh, as part of salads and snacks, hot, as part of sauces. They bake bread, pies and pies with wild garlic. Young juicy wild garlic leaves are also good in pickled form.

Grade

wild garlic pesto sauce

Ingredients:

fresh wild garlic leaves - 300 g
parmesan - 100 g
hazelnuts (peeled) - 100 g
olive oil - 200 ml
salt

Cooking: Sort the wild garlic, remove the rough stems (leave the young ones), rinse and dry. Coarsely chop or tear, put in a deep bowl or glass of a blender. Lightly brown hazelnuts in a dry frying pan. Cheese grate on a fine grater. Add everything to the leaves. Pour olive oil into a bowl and grind everything with a blender until a homogeneous mass is obtained. Salt.
Pairs great with pasta. It is very good to put a spoon in a bowl of soup. Can be added to salad dressing or served with boiled potatoes.

Salad with wild garlic

Ingredients:

wild garlic - 2 bunches
potatoes - 4 pcs.
parsley - 1 bunch
fresh cucumber - 2 pcs.
green onions - 1 bunch
canned peas- 100 g
sunflower oil for dressing
salt.

Cooking: wash potatoes, peel, boil in salted water. Drain the water, cool the potatoes and cut into cubes. Wash cucumbers and cut into cubes. Wash wild garlic, green onions, dry, chop, put in a deep bowl. Add chopped cucumbers, potatoes, canned green peas to a bowl, salt and mix. Dress the salad with sunflower oil. When serving, put in a salad bowl, sprinkle with chopped herbs

Pie with greens

Ingredients:

500 g puff pastry- 500 g
fresh herbs (ramson, spinach, green onions) - 400 g
Adyghe cheese - 200 g
sesame seeds or poppy seeds for sprinkling
salt
black pepper, spices to taste

Cooking: defrost the dough. For the filling, wash the greens, squeeze out excess moisture with your hands, finely chop. Add finely chopped cheese to the greens, salt, pepper, mix. The dough does not need to be rolled out. It is enough to cut it lengthwise into 5 identical strips. On each strip, distribute the entire filling evenly along the entire length. Pin the strips (if necessary, dip your fingers in flour, so it will be better to hold the dough together) to get the flagella with the filling.

On a baking sheet covered with baking paper, put the bundles (seam down) in the form of a spiral, fastening them together. Sprinkle the spiral cake with sesame seeds, and place in an oven heated to 180 degrees for 20-25 minutes.

READ ALSO - Spring Egg and Cabbage Salad

Butter with wild garlic

butter room temperature- 250 g
garlic
salt
wild garlic - 20 g

Cooking: divide the oil into two parts. In the first part, squeeze the garlic through a press, add salt. Mash with a fork and spread the resulting mass on cling film in the shape of a rectangle. Add chopped wild garlic to the second part of the oil. The easiest way to do this is in a blender. Put the butter with wild garlic on top of the prepared rectangle. Roll up the oil. Place the butter roll in the refrigerator. Delicious with hot bread, croutons, boiled potatoes and pasta.

Meatballs with wild garlic

Ingredients:

2 pieces white bread
1 bulb
80 g wild garlic
500 g minced meat
2 tablespoons low-fat cottage cheese
1 egg
salt
pepper
2 tablespoons oil
250 g chopped tomatoes
150 g sour cream
2 tablespoons hot chili paste
Shaping oil

Cooking: Soak bread in cold water. Peel the onion and chop finely. Wash wild garlic, dry and cut without hard stems. Squeeze out the bread and knead, pass the onion and wild garlic through a meat grinder. Add cottage cheese and egg, mix well and season with salt and pepper.

Grease your hands and mold with oil. Heat the oil, form the meatballs and fry the meatballs in it over low heat for 7-8 minutes on each side.

Mix tomato sauce and sour cream in a saucepan and bring to a boil. Add salt and pepper. Serve meatballs with sauce.

Hello my dear readers! Spring is in full swing. It's time to replenish your body with useful nutrients to get stronger after a long winter. Today I will tell you how to cook wild garlic at home.

For some reason, wild garlic is not very favored by our cooks. And absolutely in vain! Ramson is not only healthy, but also very tasty! We have a lot of wild garlic in the forest!

The forest in many places is simply covered with beautiful leaves with a pleasant spicy spicy aroma. But despite this, many of my friends do not even know what can be cooked from wild garlic.

How to cook wild garlic with eggs

Ramson with eggs is prepared very simply. Since it is not subjected to any heat treatment, all useful substances are preserved in fresh leaves.

Ingredients

A large bunch of wild garlic;
three - four chicken eggs;
two - three tablespoons of homemade mayonnaise or thick homemade sour cream;
ground black pepper;
salt.

How to cook

How to cook wild garlic salad - recipe

Spring salad of wild garlic leaves with radish will be a wonderful breakfast or light dinner. Hurry, the forest green season is quite short.

Ingredients

A bunch of wild garlic;
three - four chicken eggs;
a small bunch of red radishes;
a small bunch of green onions;
any beautiful leaf lettuce (optional);
ground black pepper;
olive oil;
a couple of drops of lemon juice;
salt.

How to cook

Boil hard-boiled eggs, peel, cut into small cubes.
Wash the radish thoroughly, cut into rings.
On a note

If the tops are fresh and beautiful, then it should also be washed in good faith, dried and cut into a salad.
Sort the wild garlic, wash and cut.
Wash, chop green onions.
Mix all ingredients, season with olive oil, lemon juice, salt a little, add ground pepper.
Put a salad bowl with clean, dried lettuce leaves, place a salad on them, decorate as you wish.

How to cook wild garlic in tomato - recipe

For cooking wild garlic in tomato, young sprouts, such as in the photo, are best suited.

Ingredients

250-300 g of peeled wild garlic sprouts;
100-120 g of a good tomato;
one tablespoon of vegetable oil;
one onion;
ground black pepper;
salt.

How to cook

Pour the cleaned, washed wild garlic with boiling water, cook for about three minutes from the moment of boiling, adding a little salt.
Drain the water, place the prepared wild garlic in a colander to drain the liquid.
Peel the onion, cut into small cubes, fry in vegetable oil, add ground black pepper, salt.
Season the wild garlic with the resulting tomato sauce, cook together for a minute.
On a note

To prepare such wild garlic in tomato sauce for the winter, pour the boiling mixture into sterilized jars, roll up with sterile lids, cover with something warm and leave it until it cools completely

How to cook salted wild garlic in Chechen style - recipe

Ingredients

wild garlic sprouts;
10 liters of water;
600 g of salt.

How to cook

How to cook wild garlic in Korean

Please watch the video. Here the whole cooking process is shown very clearly.

What unusual can be cooked from wild garlic - recipes

How to cook gnocchi

Ingredients

One kilogram of potatoes;
300 g flour;
a handful of chopped wild garlic;
150 g of ricotta or good cottage cheese;
one egg;
salt.

How to cook

How to make pesto

An absolutely fantastic sauce worth making during the picking season. The sauce is good with any pasta and just with bread.

Ingredients

A bunch of wild garlic;
a handful of pine nuts;
130 - 150 ml extra virgin olive oil;
100 g parmesan (pecorino);
salt.

How to cook

Dear my readers! In one article it is impossible to list all the methods and recipes for making wild garlic. But I gave you some original recipes in my opinion, which I am very glad about. If you liked the article, please send it to your social networks. I look forward to your comments and thanks.

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Recipes for fried wild garlic include roasting both raw and pre-boiled greens.

2 servings
4 bunches of wild garlic
2 garlic cloves
2 tbsp olive oil
salt
black pepper
if desired - cheese, radishes, nuts

To begin with, you will need a large frying pan or stewpan: two weighty bunches of wild garlic per serving, but don’t let this scare you, in the process of frying the wild garlic will lose a lot of weight. Over medium heat, heat a couple of tablespoons of olive oil (or a mixture of olive and butter) in a pan and add a couple of thinly chopped cloves of garlic: being its relative, wild garlic benefits greatly from such a neighborhood.

After frying the garlic on both sides and noticing that it is about to darken, add the washed wild garlic and mix. Continuing to mix the contents of the pan from time to time, fry the wild garlic until the moisture released from it evaporates, and at the end season with salt and black pepper. If desired, salt can be replaced with soy sauce and sprinkle the prepared wild garlic with lemon juice, which will give it a slight sourness.

Fried wild garlic can be served directly as a side dish or a simple snack, or it can be slightly ennobled by adding a few other tasty things. My fried wild garlic this time turned out to be in the company of finely chopped feta cheese, thinly sliced radishes and lightly fried nuts, except for cherry tomatoes, sesame seeds, any fresh herbs, chili peppers and everything your fantasy tells. Fried wild garlic should be served while it has not yet cooled down, additionally sprinkled with olive oil already on a plate.

Recipe 2: fried wild garlic with lemon

Lemon 1 pc.
Sunflower oil refined 2 tbsp. l.
Pine nuts 10 g
Radishes 3 pcs.
Salt 1 pinch
Lemon peel 5 g
Ramson 300 g
Garlic 3 cloves

Take wild garlic, garlic, sunflower oil, lemon, nuts and radishes (add as desired).

Recipe 3: fried wild garlic with carrots and onions

young wild garlic 1 kg
onion 300 g
carrots 200 g
refined vegetable oil 50 g
salt to taste

We soak wild garlic in cold water, wash it thoroughly and sort it out: we remove all spoiled, if any.

Peel onions and carrots and finely chop. We put the pan on the fire, pour in a little refined vegetable oil, spread the vegetables and simmer over low heat, stirring regularly so as not to burn, until half cooked

We cut the sorted and washed wild garlic into pieces 2-3 cm long and add to the pan to the vegetables. Cover with a lid and simmer, stirring, over low heat for another 5-7 minutes. As soon as the wild garlic changes color to muted green, the dish is ready. Salt to taste and serve! Sour cream is perfect for wild garlic. Also, the dish will make a great side dish for meat.

I immediately warn you that with such an amount of time for cooking, wild garlic will remain a little damp, which will retain its natural pungency and most of the vitamins in an incomplete volume. If, for some reason, you cannot eat undercooked wild garlic, then you should put it out longer.

Recipe 4: how to fry wild garlic in a pan

Boil in salted water, then in a frying pan with butter, lightly fried - and that's it.

Some housewives first lightly boil wild garlic stalks in a small amount of salt water, after which they send them to a hot pan with boiling oil. The frying time is no more than five minutes.

Recipe 5: how to fry wild garlic with an egg in a pan

Well-washed bear onion greens are placed in a heated pan with a small amount of vegetable oil. Lightly salted, fried until soft.

At the end of frying, raw eggs are beaten in and mixed thoroughly.

If desired, season with black pepper and add a drop of tomato paste.

Recipe 6: fried wild garlic with eggs (Chechen-Ingush cuisine)

Fresh wild garlic 660 or marinated 500 gr.
Vegetable oil 50 gr., Salt
Eggs 5 pcs.

We put a small pot of water on the fire, quickly bring to a boil. Pour boiling water into another pan with wild garlic, which we put immediately on the fire and bring to a boil, as soon as the water boils, carefully throw the hot wild garlic into a colander and let the water drain.

Put the prepared wild garlic in a frying pan with oil and simmer for a while over medium heat, then beat the egg on top and put in a preheated oven (180 - 200 degrees) and bake until fully prepared dishes.

If we use pickled wild garlic, then it will be enough to sort and cut it. We spread the chopped pickled wild garlic in a non-hot frying pan with oil, lightly fry and pour over the egg. We put in a preheated oven (180 - 200 degrees) and bake until the dish is ready.

Ramson, also called flask, khonok, wild onion, belongs to the onion family and is found mainly in the wild in the North Caucasus, as well as in Central and Southwestern Europe. Residents of many regions of our country begin to “hunt” for it already in early spring, and in April-May it can be found on the market everywhere. Its spicy garlic flavor makes it attractive to gourmets, but it is not only remarkable for this. Having the richest vitamin and mineral composition, it allows you to restore the strength of the body, yearning for fresh greenery over the winter. Wild garlic dishes are tasty and healthy, always desirable. Salads and spreads for sandwiches are made from this herb, soups are cooked, hot snacks are prepared, fillings for cakes or pies. For readers of the site "New Domostroy" we have prepared a selection of 9 best recipes dishes from wild onions. We think you will also find useful information on how to properly cook wild garlic, how much you need to cook it so that it remains tasty and crispy.

Culinary Secrets

Before acquainting our readers with recipes for wild garlic dishes, we suggest that you find out the features of its selection and preparation. This information will help to avoid mistakes and get an excellent result even for an inexperienced cook.

How to choose the right wild garlic

Edible wild garlic is both young and mature, but the taste and composition of old and early plants are different. Young wild garlic is tender and contains maximum amount vitamins and minerals. Later, she spends some of them on the formation of leaves, flowers and seeds, which makes her less useful. At the same time, the leaves and stems of the plant coarsen, which negatively affects its organoleptic qualities. Therefore, when buying, it is better to give preference to bunches of wild garlic, in which there are many petioles with still unformed leaves.

When choosing wild garlic, you need to know one more feature. A wild onion, if you do not see its flowers, is like two drops of water like a lily of the valley. Meanwhile, lily of the valley is not an edible plant. You can distinguish wild garlic and a spring flower loved by many by smell. Rubbing a bear's onion leaf between your fingers, you will hear the garlic aroma. If you do not feel a characteristic smell, it is advisable to refrain from buying.

How to cook wild garlic

Ramson needs to be able not only to choose the right one, but also to prepare and cook it.

Before cooking, wild onions must be thoroughly washed and “undressed”, that is, remove the onions, which are popularly called “boots”. Sometimes it is also required to separate the leaves from the stems, cut the petioles into several pieces.
Whether to cook wild garlic is determined taking into account its age and the chosen recipe. Very young wild garlic for salad or other cold appetizers is most often used raw, and an adult plant with coarsened leaves and shoots is blanched for several minutes. For soups and second courses, wild onions are almost always boiled, even if they are fried or stewed afterwards.
Wild garlic should be cooked in a large pot, as it takes up a lot of space when raw. It is not necessary to pour a lot of water: during the cooking process, the flask will settle, decreasing in volume and immersing in the liquid entirely or almost entirely.
If you want to reduce the cooking time of wild garlic in order to preserve the maximum of vitamins, it is dipped in already boiling water.

After boiling, the wild garlic is thrown into a colander, allowing the water to drain, then the vitamin herb is fried, stewed or cooked in another way in accordance with the chosen recipe.

How much to cook wild garlic

The cooking time of wild garlic depends on what dish it is boiled for.

For salad, wild garlic is blanched for 2-3 minutes so that it remains crispy.
In soups, the flask is boiled for 10-15 minutes, since in first courses it tastes best when soft.
For second courses, hyonk is boiled for 7-8 minutes in water or 12-15 minutes in milk. If the recipe for food provides for subsequent frying, stewing or baking wild garlic, then its cooking time can be halved.

Keep in mind that with prolonged heat treatment, not only some of the useful properties of the plant are lost, but also its spicy aroma.

Knowing how and how much to cook wild garlic for different dishes, you can safely choose any of the recipes you like and start cooking a delicious and fragrant vitamin dish.

wild garlic soup

What do you need:

potatoes - 0.3 kg;
wild garlic - 0.2-0.3 kg;
carrots - 150 g;
onions - 150 g;
butter - 60 g;
water - 1 l;
salt, spices - to your taste.

How to cook:

Wash vegetables, clean.
Finely chop the onion, grate the carrot.
Cut the potatoes into cubes about 1 cm in size.
Melt the butter in a frying pan, saute the carrots and onions in it until soft.
Wash the wild garlic by removing the bulbs. Cut the stems and leaves into small pieces.
Cover potatoes with water, bring to a boil.
Salt, season, cook for 10 minutes.
Add browned vegetables and wild garlic.
Continue to cook the soup for another 10 minutes.

When serving, wild garlic soup can be seasoned with sour cream or other fermented milk product. If you replace half of the wild garlic with sorrel or nettle, the dish will become even more tasty and healthy.

Chakapuli - hearty lamb dish with wild garlic

What do you need:

lamb ribs - 1 kg;
dry white wine - 0.2 l;
tkemali sauce - 60 ml;
wild garlic - 100 g;
cilantro - 100 g;
parsley - 100 g;
green onions - 100 g;
tarragon (fresh) - 50 g;
hops-suneli - 5 g;
salt, ground black pepper - to your taste.

How to cook:

Wash the lamb brisket and cut into portions.
Wash, dry greens. Cut off tough stems from parsley and cilantro.
Finely chop the leaves of cilantro and parsley, wild garlic, tarragon and green onions with a knife. Stir in chopped herbs.
Mix salt and spices, rub lamb ribs with this mixture.
Dilute tkemali sauce with wine.
Grease the bottom of a thick-bottomed pan with oil, sprinkle with a small amount of herbs. Lay the ribs on top, thickly sprinkling them with a green mixture.
Pour in the wine sauce.
Put the pan on a slow fire and simmer the lamb with wild garlic and other herbs for 1.5 hours.

Chakapuli is one of the dishes of Georgian cuisine, and at home they like to cook it with wild garlic. You can cook this dish even in nature, after sweating it in a cauldron. If you are cooking chakapuli at home, you can resort to using a slow cooker. In it, lamb is stewed for 2 hours in the appropriate mode.

Ramson in tomato juice for a second course or as a side dish

What do you need:

wild garlic - 1 kg;
tomato juice - 1 l;
sugar - 20 g;
salt - 20 g;
hops-suneli - 20 g;
water - as needed;
onions - 0.5 kg;
refined vegetable oil - 120 ml.

How to cook:

After washing, chop the wild garlic coarsely and put it in a large saucepan.
Pour in water so that it covers the wild garlic at least half.
Bring the water to a boil, boil the wild garlic in it for 3-4 minutes, drain the excess liquid.
Cut the onion into thin half rings.
In a deep frying pan or cauldron, heat the oil and fry the onion in it until golden brown.
Put the wild garlic on the onion.
Mix tomato juice with salt, sugar, suneli hops. Fill them with wild garlic.
After the juice boils, stew the wild garlic with onions under the lid for 10 minutes.

Wild garlic prepared in this way can be served as a side dish or as an independent snack. It is delicious both hot and cold. If you add a tablespoon of vinegar to it, then you can leave it for the winter, putting it in sterilized jars and rolling them up.

Cheremsha in Chechen - hyonk in milk

What do you need:

wild garlic - 1 kg;
milk - 1 l;
butter - half a pack;
salt, spices - to your taste;
water - how much will go.

How to cook:

After washing and “undressing” the wild garlic, cut it into pieces of 3 cm.
Cover the hyonk with water and boil for 4-5 minutes until half cooked.
Drain the water, pour in warm milk instead. Add salt and spices.
Boil wild garlic in milk for 4-5 minutes after it boils.
Melt the butter in a deep frying pan, put the wild garlic in it with a slotted spoon and fry for 5 minutes.

This version of wild garlic appetizer is considered the property of Chechen cuisine. Hyonk boiled in milk is good both as a side dish and as an independent dish. A similar wild garlic dish is prepared in Ingushetia.

Pasta with wild garlic

What do you need:

durum wheat pasta - 0.2-0.25 kg;
wild garlic - 100 g;
tomatoes - 0.2 kg;
olive oil - 40 ml;
hard cheese - 50 g;
cream - 100 ml;
salt - to taste.

How to cook:

Wild garlic, cut into small pieces, place in a colander. Dip it for 2-3 minutes in boiling water.
Remove the colander with wild onions from boiling water, let the water drain.
Salt the water boiling in the pan, put the pasta in it, cook them according to the manufacturer's recommendations on the package.
Heat the oil, put the wild garlic in it, fry it for 5 minutes.
Add tomatoes, salt, spices. Fry for 3-4 more minutes.
Add cream, stir, bring to a boil.
Add finely grated cheese, stir.
Drain the pasta in a colander and arrange on plates. Put the sauce of tomatoes, cheese and wild garlic on top.

Pasta with wild garlic sauce should be served immediately after cooking. Cooling down, this dish will become less tasty, and heating it will no longer reanimate it.

Chechen flatbread stuffed with wild garlic

What do you need:

wheat flour - 0.25 kg;
corn flour - 0.25 kg;
salted cottage cheese or cheese - 100 g;
wild garlic - 100 g;
nettle - 100 g;
butter or fat tail fat - 50 g;
chicken egg - 2 pcs.;
hot water - a glass.

How to cook:

Sift both types of flour and mix. Make a hole in the center. Pour a glass of boiling water into it, knead the dough. Cover with a bowl and leave for half an hour at room temperature.
Pour boiling water over the nettle and wild garlic, finely chop.
Mash the cottage cheese with a fork.
Hard-boiled eggs, finely chop with a knife.
Mix eggs, cottage cheese, wild garlic and nettles, adding softened butter to them.
From the dough, make flat cakes the size of a palm, and about 2-3 mm thick.
Put a spoonful of filling on one of their cakes, cover with a second cake on top, tightly fasten the edges.
By analogy, stick more cakes.
Boil water in a large saucepan, salt it. Dip a few cakes in boiling water, cook them for 5-7 minutes, catch them with a slotted spoon. Boil the remaining cakes.

Hjoltmash (the so-called cakes made according to this recipe) are poured with sour cream or ghee when served.

Spread on bread with wild garlic

What do you need:

hard or processed cheese - 100 g;
wild garlic - 50 g;
green onions - 50 g;
chicken egg - 2 pcs.;
salt, pepper, sour cream or mayonnaise - to your taste.

How to cook:

Wash the cherry. If necessary, soak in boiling water for a couple of minutes to soften it. Cut or chop as finely as possible using kitchen appliances (meat grinder, blender).
Finely chop the green onion.
Grind cheese and boiled eggs on a grater.
Put cheese, eggs, herbs in a bowl. Salt, pepper.
Add a couple of tablespoons of sour cream or mayonnaise, mix.

The resulting mass can be used as a spread for sandwiches, filling for pancakes or Armenian lavash. Try wrapping it in thin pita bread, forming envelopes, and fry them for a minute on each side. You will get an appetizer that will be perfect with beer and will be delicious on its own.

Unusual salad with wild garlic

What do you need:

fennel - 1 pc.;
strawberries - 0.3 kg;
wild garlic - 100 g;
sorrel - 100 g;
seedless grapes - 0.3 kg;
nuts - 100 g;
Adyghe cheese - 0.5 kg;
orange - 2 pcs.;
Dijon mustard - 10 ml;
honey - 10 ml;
balsamic vinegar - 60 ml;
olive oil - 120 ml;
salt, pepper - to taste.

How to cook:

Soak fennel cut into thin slices for 15 minutes in cold water, dry.
Wash the strawberries, let them dry. Cut large berries in half or even into 4 parts.
Finely chop the nuts with a knife.
Mash the cheese with a fork.
Put chopped herbs, fennel, strawberries and grapes in a bowl, mix.
Divide the resulting mixture among bowls, sprinkle with cheese and nuts.
Place orange juice, oil, vinegar, mustard and melted honey in a jar. Close container tightly and shake to mix dressing ingredients.
Drizzle dressing over salad and serve.

If it seems to you that a lot will come out of the resulting amount of salad ingredients, and you do not want to take risks, you can reduce the number of ingredients by 2-4 times, keeping the proportions.

Wild garlic sauce

What do you need:

wild garlic - 0.2 kg;
olive oil - 60 ml;
hard cheese - 30 g;
pine nuts - 30 g;
apple cider vinegar (6 percent) - 20 ml;
salt, pepper - to taste.

How to cook:

Turn wild garlic and nuts through a meat grinder, mix with finely grated cheese, salt and pepper.
Heat the oil, mix with vinegar. Pour in the green mass, mix.
Place the sauce in a sterilized jar, seal well.

Wild garlic sauce prepared according to this recipe is ideal for poultry dishes, as well as potatoes and other vegetables. It should be stored in the refrigerator, making sure that the green mass always remains covered with oil.

Ramson is a tasty and fragrant herb, rich in substances valuable for the body. From it you can cook anything. Wild garlic dishes are distinguished by a moderately spicy taste and spicy aroma. It is difficult to find a person who can remain indifferent to them.