Spring has barely sprung but already Torontos gourmets have begun their
search at high-end green grocers for the first sign of wild garlic.
Delicious raw or lightly cooked, you can tuck the leaves into cheese
sandwiches, scatter them over soups or mix them into scrambled eggs.
Heres our recipe for perfect spring-is-coming skordalia dip:
2 large, floury potatoes
handful of wild garlic leaves (about 30 g), finely chopped
1 tsp white-wine vinegar
200 ml extra-virgin olive oil
Boil the potatoes and mash until super smooth.
in the wild garlic, lemon juice and vinegar.
Pour in the olive oil,
beating as you go, until you have a very smooth, silky paste.
with a little salt and serve with pita bread, grilled fish or roast