Wild Garlic Salad with Tomato Sauce

Fresh young wild garlic - both shoots and leaves - can be used in a wide variety of dishes. Ramson goes well with meat, eggs, vegetables, cottage cheese. In this salad, the bright and very spicy taste of wild garlic will be complemented by canned tomatoes and aromatic unrefined vegetable oil.

Ingredients

• 2 bunches of wild garlic shoots
• 2-3 medium canned tomatoes in their own juice
• white wine vinegar
• unrefined sunflower or corn oil
• salt

Directions

1. Peel and rinse the wild garlic shoots thoroughly. Put in slightly boiling slightly salted water and boil until soft, then discard in a colander and let all the liquid drain.
2. Crush the flesh of canned tomatoes without skin with a fork and add to the boiled wild garlic. Season the salad with salt, vinegar and oil.