Seasonal local food recipe No.152: Wet garlic salad

A simple way of using the wet garlic in Camel CSA’s boxes this week comes from Riverford Organic Farms in neighbouring Devon.

“Wet” or green garlic is freshly-harvested garlic that hasn’t been hung up to dry. It’s sweeter, milder and less pungent at this stage. You simply slice it up – bulb, stalk, leaves and all – into salads, stir fries or risotto. Or you can roast it whole.

Usefully, this is a salad recipe for one! It’s also good made with broad beans and rocket.

Serves: 1
Preparation / cooking time: 12 minutes

Ingredients
40g cooked pasta, preferably orecchiette or another small pasta
40g cooked white beans, eg cannellini or haricot (drained, tinned beans are fine to use)
a little oil for frying
small handful finely sliced wet garlic
large handful salad leaves or watercress
juice ½ lemon
approx 2 tbsp feta cheese, crumbled
freshly ground pepper to season

Method

In a small frying pan, heat the oil and fry the wet garlic for a couple of mins, until just softened slightly.

Remove and drain on kitchen paper, and leave to cool. Place in a bowl and toss with the pasta, beans, lemon juice, lettuce and just enough extra virgin olive oil to coat the salad.

Season with pepper and transfer to a serving bowl. Crumble over the feta cheese to serve.

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