Orange, herb and wild garlic flower salad

This salad is a variation on a recipe sent to me by Lee from The Beach House Kitchen. He helped us out at supper club the other weekend and since he’d spent a time living in Spain, I thought I’d ask him to create a traditional type of salad to go with the rich meaty main course for our Spanish themed evening.

He did a bit of research and came up with this. A riot of colours and flavours it complimented the pork and bean Fabada Asturiana perfectly, the citrus, garlic and herb elements cutting through the deep earthy flavour of the stew and refreshing the palate before dessert.

Lee’s salad made with wild garlic for the first supper club

First time round we substituted wild garlic for mixed leaves as it was still running riot in our garden. On Saturday we went for early lettuce (which is just as good) as the wild garlic has just about finished and all that remains are the flowers, tiny white balls of petals which still give a big garlicky kick, but with added attractiveness.

This is a perfect spring or summer salad and now that we finally have a little bit of sun it makes an ideal healthy lunch or barbecue accompaniment.

For the first salad you will need:

Mixed salad leaves or wild garlic

As many oranges as you want (one to two per person depending on size of orange), de-segmented and juice reserved (see instructions below)

a handful of garden herbs (We used fresh marjoram, mint and flat leaf parsley) chopped roughly

1 pomegranate separated from all the bits that hold it into the skin

Bunch of spring onions chopped finely

Kalamata olives, halved, stones removed

A dessertspoonful of sesame seeds

a simple dressing made from juice of half a lemon, olive oil and salt and pepper.

For the second: We left out the sesame seeds and olives but added more orange and herbs. Our dressing was an orangey french dressing made with

85ml olive oil

2 tablespoons white wine vinegar

half a teaspoon Dijon mustard

a small clove garlic crushed

half a teaspoon honey

some of the reserved orange juice

Put into a screw top jar and shake well. Season with salt and pepper to taste.

To make both:

Lay the leaves on a large platter or serving dish.

To de-segment an orange use a sharp knife and cut off the top and the bottom. Place on a chopping board and hold firmly. Cut down each side of the orange removing the skin and as much of the pith as you can. You don’t want any skin or pith in the salad as it will make it bitter. Cut each segment from the skin that holds it in place holding it over a bowl so you catch the juice. Toss the segments over the mixed leaves.

Then simply scatter over the rest of the ingredients, only adding the sesame seeds (if using) at the last-minute before serving.

You can also add a couple of peeled and sliced avocado’s.

Our mixed lettuce and wild garlic flower variation


Filed under British food, local produce, Recipes, salads, seasonal food, Uncategorized

6 responses to “Orange, herb and wild garlic flower salad

  1. This looks lovely Denise! Have a good Kaya…


  2. Reblogged this on the beach house kitchen and commented:
    Denise lets me help out with her brilliant supper club evenings in a nearby village in Wales. I have been helping Denise (a winner of the ‘Britains Best Dish’ programme and all around super cook) with a couple of catering jobs and loved every minute of it (even the washing up!).
    Denise lives and breathes food and her enthusiasm for the finest local produce and general passion for cooking is an inspiration.
    This salad was made on an evening for the Moel Faban Supper Club. It was a real learning experience, seeing how a well ran supper club works. What a great idea, opening your dining room up as a private restaurant. Every cooks dream! Your food, your environment, without the massive project of opening up a restaurant. You have complete control and from what I can see, the diners love it.
    All food that Denise touches is sprinkled with deliciousness, I learn so much from loitering around her kitchen and making the occasional salad!
    Thanks to Denise for sharing this recipe and introducing me to many new food influences from North Wales and beyond…….


    • Moel Faban secret supper club

      Aww thanks Lee…your help has been greatly appreciated this year. Look forward to future clubs and you are welcome to ‘loiter’ in my kitchen any time

      D xx


  3. sounds yummy … my mouth is literally watering


  4. Pingback: A recipe top ten for 2012 | Moel Faban Suppers

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