This Fennel and Wild Garlic Salad with Mustard Dressing makes the most delightful side dish and uses the vibrant flavours of wild garlic.
I’ve been scanning the hedges for the past week or two, ever since the rain stopped (HOORAH!) and the sun started shining (HOOORRAAAHHHH!) looking out for wild garlic.
These little blooms are the very first.
A quick note: in the photos you’ll see I’ve used ‘Three Cornered Leek’ in place of the traditional Wild Garlic (or Ramsons).
They both grow in my local hedges, but often the three cornered leek is the first to flower every Spring.
Both can be used interchangeably, all parts of both plants can be consumed either cooked or raw.
And they taste very similar.
Wild Garlic Salad
I’ve been thinking that the mild garlic flavour would sit rather nicely alongside the mild aniseedy taste of raw fennel, and happily it really does.
The red cabbage and carrot?
Purely to add colour, vitamins and empty out the salad drawer before my weekly shop.
Jonny stuffed his cheese sandwich full of the wild garlic salad (minus the dressing) at lunch time as I looked on green with envy.
I don’t miss dairy very often, but I have been getting some serious cravings for a decent strong cheddar of late.
Mustard Salad Dressing
I served my crunchy Spring salad with a hot mustard and olive oil dressing.
It punches in another layer of flavour to this beautiful salad.
- 1/2 fennel bulb shredded finely
- 1/4 red cabbage shredded finely
- 1 large carrot shredded finely
- 1 handful wild garlic leaves and flowers
- 1 teaspoon wholegrain mustard
- 4 tablespoons oil
- 1/2 lemon juice
- Shredded all the veggies and toss in a salad bowl.
- Mix the dressing ingredients together in a small bowl or jug before lavishing on the veggies.