
Nigel Haworth
from
Market Kitchen
This peppery salad with a lemon dressing by Nigel Haworth makes the perfect starter to any meal
This peppery salad with a lemon dressing by Nigel Haworth makes the perfect starter to any meal
Wild garlic salad
Method
2. For the salad: remove the outer leaves from the little gem lettuce and discard. Remove the remaining leaves and wash thoroughly, then divide into two serving bowls.
3. Carefully wash the wild garlic leaves and set aside a few whole leaves to garnish. finely shred the remaining leaves.
3. Refresh the sliced radish in a bowl of iced water. Drain, and set aside.
4. In a mixing bowl, toss together the wild garlic leaves, radish and spring onions. Lightly season with salt and pepper, and drizzle over the lemon dressing. Mix carefully and divide equally between the two bowls. Drizzle over some olive oil, and serve.
Cook’s note
This recipe is an excellent accompaniment to Nigel Haworth’s Potted Flookburgh Shrimps.
Prep:
15 min
Ingredients
For the lemon dressing
50g mayonnaise50ml chicken stock
10g finely chopped onion
1/2 clove Garlic
1/2 lemon, juice only
large pinch of tarragon
For the salad
1 Little Gem Lettuce16 wild garlic leaves
4 Spring onions, finely sliced
4 Radishes, finely sliced
splash Olive oil
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