Dips / Sauces

2 tbsp Salad Burnet, chopped
8 oz Crab meat, chopped and cleaned
4 oz Tomato, chopped
1 each Shallot, finely chopped
1 tbsp Lemon Juice
1 tbsp Soy Sauce
6 oz Cream Cheese
Salt and Pepper to taste

In a mixing bowl, combine the salad burnet, lemon juice, soy sauce, cream cheese, salt and pepper and mix till combined. In another bowl, combine the crab meat with the tomatoes and shallot. Fold the crab mixture into the cream cheese mixture and mix till just combined. Place into the refrigerator and chill for about 2 hours. Use as a chilled dip, in sandwiches or on crostini.

Recipe by Chef Chris of [Arborgate] [Image Credit]

Herb Dip (with salad burnet, parsley & chives)

• Crackers
• Chips
• Veggie Trays

Recipe by Amanda Kolanda Meadows who introduced me to salad burnet)

Ingredients (serves 4):

1 beautiful bouquet of burnet (about 30 stems)
2 tbsp sesame seeds
5 tbsp sesame oil
1 garlic clove

Peel and crush the garlic . Rinse with clear water and dry the bouquet of burnet. Detach all the leaves (don’t use the stems ) . In the bowl of a blender (or food processor) , place the crushed garlic , the leaves of burnet , sesame seeds and mix . Add the oil gradually , mixing well between each addition.

translated from french at: miammamancuisine

1 medium scallion, finely chopped
¼ cup packed fresh salad burnet leaves, finely chopped (after measuring)
1 Tbls. fresh lemon juice
¼ tsp. salt
¼ tsp. black or white pepper
¼ tsp. dry mustard
½ cup unsalted butter, softened

You can blend and chop by hand or combine the scallion and herbs in a food processor. Add lemon juice, salt, pepper, mustard, and butter. Mix together very thoroughly. Transfer to waxed paper or plastic wrap and roll into a log about 1 inch in diameter and 7 inches long. Freeze until ready to slice and use.

Excellent on vegetables, with bread, on tea sandwiches, or grilled fish.

from <backyardpatch.herbalblog>