A few nights ago, I went out to eat at a favorite local restaurant with a friend. Being in amazingly great shape, she eats the sort of food that I now only dream about. While I ordered my salad with grilled chicken and a vinaigrette my friend ordered a wedge salad. The wedge salad is the poster salad for sinful eating. All that creamy dressing, bacon and mounds of blue cheese should come with transportation to the hospital for the coronary it is sure to cause. But I still wanted one. Watching her eat it, I decided I could surely make a wedge salad that while maybe not entirely healthy, would certainly be an improvement.
So I set out to find a dressing. Williams Sonoma has a recipe for a Wedge Saladwith a Buttermilk dressing which sounded pretty good. Well, except I didn’t have any chives. Perhaps instead of chives, I could use the ramp greens. Really, what isn’t better with ramps? Fortunately, I had a pint of buttermilk and had just made yogurt with the milk I bought from Shetler Family Dairy at the farmers market. I love it when most or all of my ingredients are locally grown.