Elephant Garlic Salad With Spring Vegetables
|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)|
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.