Whelk and Yukon Gold Potatoes with Celery Salsa Verde and Ramp Mayonnaise – Moveable Feast

Ingredients

• 1 large yellow onion, peeled and quartered
• 2 large celery stalks, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped, about 5 oz.
• 1 cup (about 1 oz.) flat-leaf parsley with stems
• 1 head garlic, halved lengthwise, plus 9 cloves, peeled
• Kosher salt and freshly ground black pepper
• 3 lbs. fresh whelks in shells, cleaned, or 1-1/2 lb. frozen pre-cooked whelk meat
• 3 lb. baby Yukon gold potatoes
• 4 sprigs thyme
• 2 bay leaves
• 1 small leek, trimmed, halved lengthwise and washed
• 1/4 cup extra-virgin olive oil; more for serving
• 6 scallions, trimmed and cut into 1-inch pieces (about 1 cup)
• 2 Tbs. unsalted butter
• 2 medium shallots, peeled and thinly sliced
• 1 shallot, finely chopped, about 1-1/2 oz.
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup roughly chopped mixed herbs, such as parsley, dill, chives, tarragon, and lovage
• 3 stalks celery, from the heart, with leaves, roughly chopped
• 2 Tbs. white vinegar
• 1/2 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 1 cup good quality olive oil mayonnaise, such as Spectrum Organic
• 3 Tbs. fresh lemon juice
• 1/2 tsp. Dijon mustard
• Baby arugula