By Seph Doliner:
A friend gave me bunches of green garlic and french sorrel from her beautiful urban garden. (Green garlic is immature, with wee bulbs and tender stems.) I chopped up several of those stems and a couple of sorrel leaves, added a radish and a little green cabbage, and sampled. So flavorful! Each taste was sharp and distinct (though the cabbage did overwhelm the others somewhat). Then, I mixed up a dressing of pickle juice, mayonnaise, ketchup, and black pepper. I really like this dressing on cabbage, sprouts, hard-boiled eggs, and potatoes. But to my surprise, on the garlic stems, sorrel, and radish, it tanked. All the formerly distinct flavors were submerged and merged into your basic mayo-moosh. Conclusion: Tender spring foods, no matter how vigorous their taste, need a delicate dressing, or none at all.
Image credit: Photo by Sandy Repp