Wild garlic salad

Method

1. For the lemon dressing: place all of the ingredients into a small food processor and blend to a smooth consistency. Pass the dressing through a small sieve, and set aside.

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.

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Ingredients

For the lemon dressing

50g mayonnaise
50ml 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 Lettuce
16 wild garlic leaves
4 Spring onions, finely sliced
4 Radishes, finely sliced
splash Olive oil

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