Here I would like to present you my Salad with Garlic Mustard and Asparagus. This is a wild cabbage salad made from self-collected hedge garlic with asparagus and blueberries.
This salad will put a smile on your face. Because it is an exciting salad creation, e.g. for your barbecue with friends. In addition, we use only local ingredients on the plate, which is good for our CO2 balance, especially during the barbecue season 🙂
We find the jack-in-the-bush in many places in Europe. The plant often grows in company with nettles and is almost as common as these.
Since the plant has a slightly spicy garlic smell, it has received its name. The leaves can be used as pesto or as a spice in butter, cream cheese or soup.
I have prepared the garlic mustard as a leaf salad for you. In keeping with the asparagus season, I am therefore presenting a simple yet novel dish.
Have fun collecting and a good appetite!
1. Collecting wild Herbs, Tips for the Mustard
To collect this wonderful herb, you don’t have to drive far or search for a long time. Most of the time it grows right in front of your front door on the wayside. The plant is usually 60-80 cm high, bears small white flowers, has heart-shaped, serrated leaves and has a light leek or garlic scent.
Other names for garlic mustard are garlic root, hedge garlic, sauce-alone, jack-in-the-bush, penny hedge and poor man’s mustard
For our salad we need a good bunch of this beautiful plant.
The harvest time of garlic mustard is from April – June
The wild herb is said to have a helping and healing effect. The crushed leaves were put on wounds in early times and the leaves are said to support healing. As an infusion or tea, the wild herb is said to help with colds, rheumatism and bleeding gums. Hedge garlic has been known as a soup spice since the Middle Ages and has been replaced by Marmite or Vegemite in modern times. I have tried the herb as a spice in various soups and find the taste quite wonderful. Please try it out!
Let the garlic mustard steep in the soup after boiling. The wild herb develops its aroma best at 90°C!
2. Preparing Salad from wild Herbs, Tips for your Star Cuisine
Wild herbs, the gifts of our nature, are richer in content and spicier than any salad plant from the supermarket vegetable bin.
The preparation work is somewhat more complex than for packed salad :-)…
- Carefully pick the leaves off the leek.
- You can use the stems for soup or cut young stems like chives.
- Wash the leaves in cold water several times weighing them.
- Dry the leaves in the salad spinner and put them in a bowl for marinating.
The salad washing I will show you step by step with photos in a cooking course article.
Marinate the Salad
For the spicy wild herb I recommend a light vinegar-oil dressing. The garlic herb goes wonderfully with raspberry vinegar or apple vinegar. The fruity component makes the smile at the table really round!
Salad dressing: Mix one part of vinegar with salt, pepper and sugar. When the ingredients have dissolved, you can add 3-4 parts of oil slowly with the whisk, stirring constantly, to make a creamy salad dressing.
Now comes the secret tip for your star cuisine…
Combine the salad with asparagus and blueberries or strawberries, this is the perfect taste combination of spicy, bitter, sour and sweet. In autumn, pumpkin and pumpkin seeds are also suitable. In addition to high-quality olive oil, walnut oil also harmonises excellently!
Let your creative vein run free!
3. You can find the recipe here…
- 150 g garlic mustard alliaria petiolata
- 3 bars asparagus white or green asparagus
- 1/2 tsp salt I use Himalaya salt!
- 1 tsp sugar
- 1 tbs oliv oil
- 80 g blueberries alternatively strawberries
- 3 tbs cider vinegar alternatively white wine vinegar
- 1/4 tsp salt
- 2 tsp brown sugar
- 4-5 pinches black pepper
- 8-10 tsp oliv oil
- Gather garlic mustard or alliaria petiolata in nature.
- Carefully pluck off the leaves and flowers, wash them while weighing them in cold water and dry them. Spin dry the leaves in the salad spinner and place in a bowl to marinate.
- Peel the asparagus spears and cook until al dente. Then cut the asparagus into slices or lengthwise. For a result like in the picture, cut the asparagus spears raw into thin strips with the pendulum peeler and blanch them briefly until crisp. Gently marinate with salt, sugar and oil.
- Wash and dry the blueberries. This dish also tastes good with strawberries.
- For the dressing, mix cider vinegar with salt, pepper and sugar and work in the oil with a whisk.
- Marinate the leaves with the dressing and arrange on the plate. Add the asparagus. Sprinkle individual blueberries over it. Decorate with flowers and serve quickly.Bon appetit!
4. Calories and Nutritional Values
5. More Recipes for Asparagus