Simple Wild Garlic Salad with Sour Cream

Cooking method

1. Step 1:

   

   How do you make a simple wild garlic salad with sour cream? This is the simplest salad, with a minimal number of ingredients. I often make it in spring and early summer, during the foraging season, when wild garlic is especially juicy, with a bright garlicky flavor and aroma. At other times of year you can use frozen wild garlic.

2. Step 2:

   

   Soak the foraged or store-bought wild garlic for 5–10 minutes in cool water. Then rinse it under running water, scraping the burgundy film off the base of the stems. Let the water drain and pat it dry with a towel. Wild garlic is a wild plant, so there's always some soil left on it — don't skip the prep, since there's no cooking involved.

3. Step 3:

   

   From early wild garlic, use only the stem up to where the leaves start — that's the meatiest, juiciest part. Trim the cut end fresh and finely chop the rest of the stem. Don't throw away the leaf; it too contains plenty of vitamins, minerals, and essential oils. It's best to freeze it and use it later.

4. Step 4:

   

   Put the greens in a deep salad bowl, season with salt to taste, and dress with sour cream. Use any sour cream you like — I prefer up to 15%, as it spreads easily and isn't runny; 20% and up is too thick for my taste.

5. Step 5:

   

   Toss the salad thoroughly. You can serve it right away or keep it in the refrigerator for a while — in which case be sure to cover it.

6. Step 6:

   

   You can serve it in a nice large salad bowl or in individual portions. Wild garlic, like any greens, releases more juice the longer it sits. But that's fine — this is an everyday salad, not one for a fancy presentation. Still, make a small batch so it gets eaten right away; that way it looks more presentable and is better for you.