Vitamin Daily

Spring has barely sprung but already Toronto’s 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.

Here’s our recipe for perfect spring-is-coming skordalia dip:

Ingredients
2 large, floury potatoes
1 big handful of wild garlic leaves (about 30 g), finely chopped
Juice of ½ lemon
1 tsp white-wine vinegar
200 ml extra-virgin olive oil
Fine sea salt

Method
Boil the potatoes and mash until super smooth.
Stir 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.
Season with a little salt and serve with pita bread, grilled fish or roast chicken.