Wild Garlic Salad


This salad is simple to prepare and feeds two.

You can of course use your imagination and substitute ingredients.

100 gms Wild garlic
50 gms wild rocket
1small beetroot
2hard boiled eggs
4slices of good air cured ham
2sun dried & smoked tomatoes
4 0mlof your house dressing


  1. Finely slice the beet root then chop into fine battons (juillienne)
  2. Hard boil the eggs, refresh & cut into 4
  3. On a plate place the garlic & rocket in the middle
  4. Arrange the tomatoess & ham around the plate
  5. Sprinkle the beetroot onto the rocket & garlic
  6. Dress the salad with your house dressing & a little cracked pepper

Carl adds

Having a smoke house I tend to dry the toms in the oven for 3 hours at 120 degrees with some chopped herbs & a little rape seed oil before placing them in the smoker for 3 days. I make the cured ham with a molasses cure mix for 6 weeks before putting it into the smoker for 6 months, it comes out a lovely ebony colour & the taste is quit exceptional, like a Suffolk ham.

Page Information

Document URI: wildfood.torrens.org/Recipes/RamsonSalad.html
Last modified: Sat, 02 Dec 2017 16:09:15 GMT
Page's Author: Richard Torrens
Recipe provided by Carl Shillingford
© 2012 Richard Torrens
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