This delicious dish was one of the stand out favourites from our Sunday Table lunches last summer. It is quick to make and there is absolutely nothing tricky about the technique, but as with so many simple dishes it is all about the quality and freshness of the ingredients, in particular, the garlic.
One of my secret ambitions is to start a home grown garlic craze – not only is it one of the easiest and most space efficient things to be self sufficient in (a neighbour of mine harvested more than 100 heads from a single tractor tyre bed this year) but I believe that no other ingredient makes as big a contribution to the deliciousness of food. Once you’ve tasted it, you’ll never go back. If you can’t grow your own, go and see Matt and Lentil of Grown & Gathered and see if they will sell you some!
As a crunchy accompaniment to this salad I like to serve it with lavosh crackers (depending on my mood I will make my own, though good quality store bought work just as well) with a marinated goats cheese spread with some edible flowers from the garden.