Wild Garlic Salad

This peppery salad with a lemon dressing by Nigel Haworth makes the perfect starter to any meal
By Nigel Haworth
Wild Garlic Salad
  • Rating:
  • Serves: 2
  • Prep Time: 15 minutes
  • Effort: easy


For the lemon dressing

  • 50 g mayonnaise
  • 50 ml chicken stock
  • 10 g finely chopped onions
  • 1/2 cloves garlic
  • 1/2 lemon, juice only
  • large pinch of tarragon

For the salad

  • 1 Little Gem lettuce
  • 16 wild garlic
  • 4 spring onions, finely sliced
  • 4 radishes, finely sliced
  • splashes olive oil

Tips and Suggestions

This recipe is an excellent accompaniment to Nigel Haworths Potted Flookburgh Shrimps.


1. For the lemon dressing: place all of the ingredients into a small food processor and blend to a smooth consistency. Pass the dressing through a small sieve, and set aside.

2. For the salad: remove the outer leaves from the little gem lettuce and discard. Remove the remaining leaves and wash thoroughly, then divide into two serving bowls.

3. Carefully wash the wild garlic leaves and set aside a few whole leaves to garnish. finely shred the remaining leaves.

3. Refresh the sliced radish in a bowl of iced water. Drain, and set aside.

4. In a mixing bowl, toss together the wild garlic leaves, radish and spring onions. Lightly season with salt and pepper, and drizzle over the lemon dressing. Mix carefully and divide equally between the two bowls. Drizzle over some olive oil, and serve.

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