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Elephant Garlic Salad With Spring Vegetables

Western.Chefs's picture
Ingredients
  Elephant garlic 1 Clove (5 gm), cloves separated and halved impeded
  Dry white wine 2 Cup (32 tbs)
  Asparagus 1 Pound, trimmed and cut on the diagonal into 1 inch pieces
  Sugar snap peas 1⁄2 Pound, trimmed
  Tomatoes 3 Large, cut into large dice
  Fresh basil leaves 1 Cup (16 tbs), cut into chiffonade (Packed For Measuring)
  Olive oil 1⁄2 Cup (8 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Watercress 2 Small, trimmed
  Goat cheese 1⁄3 Pound, crumbled
  Toasted pistachios 1 Cup (16 tbs), coarsely chopped (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Place the garlic and wine in a heavy-bottomed saucepan and bring to a boil over high heat.
Reduce the heat to moderate and poach for 25 to 30 minutes or until the garlic is soft, but not mushy.
Drain, and cool to room temperature.
Remove and discard the skins.
Cut the cloves into slivers and set aside until needed.
Cook the asparagus and sugar peas in a pot of salted boiling water for 30 seconds.
Drain, and refresh in ice water.
Dry on paper towels and place in a bowl.
Add the tomatoes, basil, olive oil, orange juice, and the reserved garlic; mix gently.
Season with salt and pepper.
Place the watercress on a large serving plate.
Arrange the vegetable mixture over the greens and top with the goat cheese.
Garnish with the pistachio nuts, and serve at cool room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Poached
Dish: 
Salad
Interest: 
Spring, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Garlic
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes

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