Up until this week I have been completely consumed by refurbishment of our Guernsey home. I am happy to report that the major part of the work is over and I can now return to cooking and sharing garlic recipes with you. I am sorry I made you wait so long with no word of explanation, but I hope that you will forgive and forget after trying my absolutely delicious and full of spring flare Wild Garlic Salad.
During spring in Guernsey, we see loads of Wild Garlic growing pretty much in any unmanaged piece of green space! Although it adds to the beauty and charm of the local tranquil lanes, it has become a bit of a nuisance lately, especially in the protected Blue Bell Wood, close to Farmain Valley. So I thought, I’ll contribute to the managing bit and, since every part of Wild Garlic is eatable, I’ll make a Wild Garlic Salad out of it!
Wild Garlic Salad recipe contains all parts of the Wild Garlic, but if you are unfamiliar with the flavour, fear not! It is not even close to being as pungent and intense as the raw garlic itself, and I would say that, when it comes to the flavour, it sits somewhere between spring onion, garlic and chives. Wild Garlic does smell with garlic though, which in my opinion only adds to the great experience of eating this super healthy, full of antioxidants garlic salad. To add a bit of a spicy kick and vibrant spring colour to my Wild Garlic Salad recipe, I included few radishes and used pepper watercress as a base. You can add a chopped raw garlic clove or two for even more garlicky sensation.
Wild Garlic Salad – a word of caution!
Before you go Wild Garlic picking make sure you can distinguish it from other popular, white, spring flower called Lilly of the Valley. Unlike the Wild Garlic Lilly of the Valley is not eatable and can even be toxic and harmful to humans. Please don’t experiment with it and look carefully at the picture below showing both plants.
The easiest way to recognize the Wild Garlic is to rub the leaves with the tips of your fingers. They should clearly smell of garlic after! The flowers of Lilly of the Valley smell much nicer and I remember that as a teenager, I used to like a perfume by Christian Dior called Diorissimo, which has the most irresistible smell of Lilly of the Valley.
If you like my Wild Garlic Salad, I have another amazing recipe with the use of Wild Garlic coming soon your way! So keep tuned!
- 100 g (two handfuls) Wild Garlic bulbs (roots)
- 30 g Wild Garlic leaves
- 200 g English cucumber
- 70 g pepper watercress (or other spicy salad leaves)
- 6-7 radishes
- 5 fresh coriander leaves
- ¼ bell pepper
- 4 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp dry tarragon
- 1 tsp salt
- 2 tbsp lemon juice
- In a small pan fry Wild Garlic bulbs in the oil on a medium heat until the outer layer of the Wild Garlic bulbs start browning. Add cumin, tarragon, salt and fry for another minute so the spices can release their aroma. Remove from the heat and set aside.
- Slice radishes, cucumber and bell pepper into small pieces, chop Wild Garlic and coriander leaves and mix everything with the watercress in a big bowl.
- Add the pan content and lemon juice to the bowl, toss well. Serve the Wild Garlic Salad immediately.