Fancy a Spring salad? Great! Wild garlic is blooming right now and this is a perfect time to forage for it and enjoy this lovely, seasonal eat. I put my last batch in a simple, colorful, nutritious and pretty looking Pork Schnitzel and Wild Garlic Salad.
All parts of wild garlic are edible. Varieties include ramps, wild onion, field garlic, crow garlic, stag’s garlic, wood garlic… all come from the allium genus – onion family in mine – and often are used as synonyms.
During late Spring months the wild garlic grows throughout North America, Europe and Turkey. They taste and smell like garlic or onion, but are much milder in flavour. It is more of a hint rather than a punch so fear not and be generous with it. Wild garlic is good for you so keep your eyes open during your next walk!
Pork Schnitzel and Wild Garlic Salad
I love the wild garlic because it works beautifully instead of chives or spring onion in any recipe and my Pork Schnitzel and Wild Garlic Salad is one of the good examples. It is a simple idea that has all the protein and vitamins to keep you well and happy from lunch to dinner.
Handful of rocket and wild garlic leaves, crunchy wild garlic bulbs and radishes, delicate wild garlic flowers, a few radishes, some fresh, sweet pea, and a simple dressing makes it all lovely and fresh bed for the schnitzel – the protein fellow.
I used pork, but you can easily replace it with chicken breast, turkey or even nice and lean, 6 oz piece of beef. You can go a step further and blend some wild garlic leaves with extra virgin olive oil and lemon juice to create a lovely pesto dressing instead of the olive oil and lemon juice dressing, as in the recipe below, if you like!
- 2 pork chops without the bone (or chicken or turkey breasts)
- 1 egg
- ⅓ cup fine breadcrumbs
- ¼ cup olive oil
- Salt & pepper to season pork lightly
- 2 handfuls of rocket, pea shoots or mixed salad leaves
- 4 radishes - quartered
- ½ cup fresh, diced cucumber
- ⅓ cup wild garlic leaves - chopped
- 2 tablespoons wild garlic bulbs
- 2 tablespoons wild garlic flowers
- ¼ cup fresh pea
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt & pepper to taste
- Using a meat pounder flatten your meat to about ¼ inch thickness, season with salt and pepper.
- In a bowl, whisk egg until the egg yolk and white are combined.
- Pour the breadcrumbs onto a shallow dish or a plate.
- Heat up the oil in a pan.
- Dip the meat on each side in the egg first and then in the breadcrumbs so it is coated evenly and transfer directly to the pan.
- Fry your schnitzels on a medium heat on both sides until the breadcrumb coating turns golden brown.
- Remove schnitzels from the pan when ready and leave to cool down.
- In a small bowl, whisk all dressing ingredients.
- Toss all the salad ingredients with the dressing and serve with sliced schnitzel slivers on the top.
If you’re hooked, try my Healthy Wild Garlic Salad or Couscous Salad With Lemon Chutney and Wild Garlic. With the Pork Schnitzel and Wild Garlic Salad this makes it a happy Wild Garlic yummy trio! Happy foraging!