After we finally found a good amount of hairy bittercress (Cardamine hirsuta) this past weekend, we made a big salad full of the mildly bitter and peppery greens. The salad also contained some goat cheese and some sliced pickled ramps that we made almost 2 years ago, and a creamy Yogurt and Bitercress Dressing. If you are not a fan of bitter or peppery foods, you might just serve the dressing over more tender lettuces. We love the bite from the bittercress, and its season is almost over, so we try to eat as much as we can when it is young.
This recipe is available in our book, available Spring 2016.