SPRING SALAD WITH A BLACK GARLIC DRESSING
Author: Scott Pickett of Estelle Bistro
Ingredients
- 200g broad beans, blanched & shelled
- 200g peas, blanched in the pod
- 1 bunch asparagus, blanched & charred
- 3 globe artichokes, pickled
- Wild garlic
- Garlic flowers
- 1 head black garlic, peeled
- 500g Port Mahon Mayonnaise
- Juice of 3 limes
- 20g coriander seeds, toasted & ground
- 20g chiffonade parsley
Cooking Method
- Blend black garlic with the mayonnaise, lime juice & coriander seeds.
- Season and fold through chiffonade parsley.
- Put into squeeze bottle.
- To construct, arrange vegetables into a large bowl, dot with the black garlic dressing and garnish with the wild garlic and garlic flowers.
