Spring Salad with Tamarack Honey Drizzle

Wétu Watȟótȟó Íčhičahiya nakúŋ Wičháyažipa Tȟúŋkče

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

One late-spring evening near the shores of Lake Vermillion, in northern Minnesota, Tashia, Dana, and I set out to forage for a community dinner later that night. Right outside our doorstep the tamarack trees offered their beautiful little buds, so tender, sweet, and delicious. We harvested a full pail and then, walking back, discovered a big patch of hopniss nearby.