This is a lovely dressing that goes well with a mixed leaf salad such as dandelion leaves, chickweed, sorrel and wild garlic leaf.
1 tablespoon finely chopped wild garlic stalks, buds and flowers.
1/4 cup (60ml) extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon crushed sea salt
1/4 teaspoon white sugar
The first step is not entirely necessary but does make for a more ‘garlicky’ flavour.
1. Warm the oil and pour over the wild garlic in a small glass mixing bowl. Leave to infuse for an hour (or two or three!).
2. Start whisking the oil with chopped wild garlic, salt & sugar and drizzle in the lemon juice, whisking all the time.
3. It should elmusify so that the oil and lemon juice do not separate.
4. Sprinkle the dressing over your salad. Enjoy!