A simple and delicate rampion and arugula salad with a vinaigrette.
It’s spring; in the fields here in Veneto you can find raperonzoli (raponzoli), which we call rampussoli. Scientific name: Campanula rapunculus L.
Rapunculus derives from the name of the root which means turnip. In the Middle Ages the root was reduced to a pulp and used to treat wounds. It can be found in woods, along paths, and on calcareous soils.
It blooms in May with beautiful bell-shaped purple flowers. It’s a precious herb, delicious even simply in a rampion salad.
I simply mixed it with arugula and its flowers and dressed it with a lemon vinaigrette, so I get a good dose of vitamin C, of which rampion is rich.
If you want to see another idea with rampion:
Rampussolo on black rice polenta
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- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 3.5 oz rampion leaves (Campanula rapunculus)
- 1 small bunch arugula flowers
- 1 1/3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 pinch unrefined sea salt
- 1/2 tsp black pepper
- 1 pinch lemon zest (grated)
- 1 tbsp sunflower seeds
Steps
Wash the rampion leaves well without cutting off the little white root, toss with arugula and sunflower seeds, and dress with the lemon vinaigrette that you have emulsified well.
