Elephant Garlic Salad With Spring Vegetables Recipe
Ingredients
| Garlic head | 1 Clove (5gm), separated | |
| Dry white wine | 2 Cup (16 tbs) | |
| 1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces | ||
| Sugar snap peas | 1/2 pound, trimmed | |
| 3 large tomatoes, cut into large dice | ||
| 1 cup packed fresh basil leaves, cut into chiffonade | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| 2 small bunches watercress, trimmed | ||
| Goat cheese | 1/3 pound, crumbled | |
| 1 cup toasted pistachio nuts, 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.
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.
Chef
