Creamy wild garlic dressing is a delicious, vibrant and versatile sauce. There's lemon for freshness, fermented dairy for creaminess and gut health and fresh wild garlic leaves for flavour. It's a great spring tonic. This recipe is ideal for drizzling over salads, steamed vegetables or mashing into potatoes.
250mlkefiror use buttermilk or natural yoghurt. If using yoghurt you may need to add a tablespoon of water so it pours nicely.
1slicelemonjuiced
1pinchsea salt
Instructions
Wash the wild garlic well and dry it. A clean tea towel, a paper towel or salad spinner all work. Chop it roughly.
25 g wild garlic
Place everything in a blender or mini food processor and blitz to your liking. I quite like a few flecks of green in mine, but you can blend until a brighter green and completely smooth.
250 ml kefir, 1 slice lemon, 1 pinch sea salt
Pour into a bottle or jug and use to dress salads, drizzle over boiled or steamed veg, liven up veggie burgers or mash into potatoes.
Notes
Will keep for one week in the fridge if kept in a sealed bottle.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.