Ramson salad

Name: Ramson salad
Ingredients: a handful of sorrel 3; 4 red radishes 2; 3 green onions vinegar salt pepper

Savory: Ramson salad | Discover Simple, Tasty and Easy Family Recipes | YUM

I received two bags of wild garlic and immediately knew I had to find a way to use it quickly. During this time, wild garlic is a staple in my kitchen, but this time I got a bit more than usual. In the evenings, when I don't feel like making anything complicated, I quickly whip up this salad. I love that it doesn’t require cooking; I just rinse the ingredients, chop them up, and it's ready.

Quick Info

Total time: 10 minutes
Preparation time: 10 minutes
Cooking/baking time: not applicable
Servings: 1-2
Difficulty: very easy
Recipe type: evening snack, quick salad

Ingredients

a handful of wild garlic
3-4 red radishes
2-3 green onions
vinegar, to taste
salt
pepper

Preparation method

1. Wash the wild garlic, green onions, and radishes thoroughly under cold running water. Radishes usually have dirt on them, so make sure to wash them well.

2. Tear the wild garlic leaves by hand; don’t chop them. I find that they maintain their texture better this way.

3. Slice the green onions into rings.

4. Thinly slice the radishes. You can leave the skin on, just make sure they are washed.

5. Place all the ingredients in a bowl.

6. Add vinegar to taste. I start with a little and add more if needed.

7. Sprinkle with salt and pepper. Gently mix.

8. Serve immediately. This salad shouldn’t sit for too long after mixing; it’s best eaten fresh.

Why I make this recipe often

I use this combination because it’s quick to make, I only need what I already have in the fridge, and I don’t waste the wild garlic. It doesn’t involve cooking and is perfect whenever I want something refreshing without hassle. It pairs well when I need a quick salad alongside something else or even as a snack.

Tips and variations

Tips

Don’t let the salad sit too long after mixing it with vinegar and salt, as it will lose its crisp texture.
If you have time, let the radishes drain well before adding them to avoid making the salad too wet.
If the wild garlic is too strong for your taste, add more radishes.

Substitutes

If you don’t have green onions, you can use thinly sliced red onion.
The vinegar can be apple cider, wine vinegar, or even lemon juice.

Variations

If you like, you can add a little oil (preferably neutral or olive oil).
You can add some green lettuce leaves if you have too much wild garlic.

Serving ideas

I keep it simple and eat it as an evening snack, but it also pairs well with a piece of cheese, for breakfast, or as a side dish to a cold main course.

Frequently asked questions

1. Can I use wild garlic even if it has wilted a bit?

Yes, but the texture won’t be as crisp. If you want to avoid throwing it away, use the leaves for this salad right after refreshing them in cold water.

2. Is vinegar absolutely necessary?

No, you can make it with just salt and pepper, but vinegar balances the spicy taste of the wild garlic and onion. If you don’t like vinegar, use lemon juice.

3. Can I prepare the salad in advance?

I recommend making it just before serving. If you leave it mixed with vinegar, the leaves will wilt quickly.

4. Can I use other greens instead of wild garlic?

Sure, but it won’t have the same flavor. Wild garlic has its unique aroma. If you don’t have wild garlic, use baby spinach or young beet greens.

5. What do I do if I don’t have radishes?

You can omit the radishes, but the salad will lack crunch. You can compensate with a bit of cucumber if you have it.

Nutritional values

Estimated for a medium serving: 40-50 kcal, approximately 1 g protein, 8-9 g carbohydrates, under 1 g fat (without oil). Wild garlic, radishes, and green onions are low in calories and rich in water and fiber. Macros: very low in fat, primarily carbohydrates from vegetables, very little protein. Values may vary depending on portion size and how much salt/vinegar you use.

Storage and reheating

The salad is best eaten fresh, right after preparation. If you let it sit, the leaves will wilt, and the taste won’t be the same. If you want to keep it, store the chopped ingredients separately in the fridge and mix them only when serving. It should not be reheated.