I recently needed to bring an appetizer for an evening meeting. Lacking inspiration, I took a walk through my December garden and noticed how tasty the Salad Burnet still looked. My thoughts and taste buds immediately turned to one of my favorite recipes, Salad Burnet dip.
My love for this herb is not only for its appearance but its taste as well. The young tender leaves have a cucumber taste, without the burping problems. The crinkle cut leaves stay green well into the Winter and pop back up early in the Spring. The plants form a mound of tenderness, especially when the young leaves are continually harvested.
Salad Burnet does best when it receives at least 6 hours of sunshine. The blossoms, are best cut down so the energy is put back into making the leaves, but they do make a beautiful rose colored flavored vinegar. This vinegar used with a good olive oil makes a superb vinaigrette. If left to bloom Salad Burnet may reseed, which is not such bad thing. My approach generally is that some are left to bloom for the vinegar, some blooms are left for reseeding and some are cut down so the flush of new young leaves continues.
My hope is that you will add this wonderful herb to your garden. It definitely is one of my " Top Ten Herbs"
Becky's Salad Burnet Dip
1PKG cream cheese
4TBS Burnet leaves, chopped or cut fine
2TBS Garlic chives chopped
Add to this a bit of chopped fresh lettuce, I have also added some chopped fresh radish
1TSP freshly ground salt and pepper
Blend with 1/4 cup dry white wine (I often use sour cream, mayo or Greek yogurt instead)
Let the flavors mix together by sitting in the refrigerator for a couple hours. From here the presentation possibilities are numerous. I have stuffed small cherry tomatoes, mushrooms, served on crackers or just as a dip for vegetables. This recipe is always a big hit!