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