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. You could also use wild garlic leaves instead.

“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

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 OR large handful wild garlic leaves
large handful salad leaves or watercress
juice ½ lemon
approx 2 tbsp feta cheese, crumbled
freshly ground pepper to season

In a small frying pan, heat the oil and fry the wet garlic for a couple of mins, until just softened slightly. If using wild garlic, just wilt the leaves quickly.

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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