John Myers
Spring Salad with Wild Garlic Foam and Pickled Tomatoes
The perfect spring salad with wild garlic foam and pickled tomatoes recipe with a picture and simple step-by-step instructions.
For the dressing:
- 4 cl Apple juice naturally cloudy
- 2 Pc. Limes (zest and juice)
- 2 cl Balsamic vinegar
- 2 tbsp Grapeseed oil
- 2 tbsp Cold pressed olive oil
- Fleur de sel
- Black pepper from the mill
- 1 Msp Cream of horseradish
- 1 Msp Dijon mustard
For the wild garlic foam:
- 2 Pc. Shallots
- 0,25 l Noilly Prat
- 0,25 l Riesling dry
- Olive oil
- 400 ml Cream
- 1 tbsp Creme fraiche Cheese
- 80 g Fresh spinach leaves
- 1 bunch Wild garlic fresh
- Fleur de sel
- Pepper from the grinder
- 1 Msp Soy lecithin
For the cherry tomato marinade
- 70 g Sugar
- 120 ml Bianco balsamic vinegar
- 1 Pc. Bay leaf
- 1 Pc. Rosemary sprig
- 1 Pc. Clove of garlic
- 1 Pc. Star anise
- 250 ml Tomato juice
- 1 tsp Freshly grated ginger
- 2 Pc. Crushed juniper berries
- 2 tbsp Olive oil
For the goat cheese thaler:
- 10 Pc. Goat cheese thaler
- Sugar
- 5 Pc. Sprigs of thyme
For the salad:
- 1 packet Mixed salad
For the bread:
- 0,5 Pc. Yeast cubes
- 300 ml Water
- 500 g Flour
- 2 tsp Sea-Salt
- 1 tbsp Honey
- 1 tbsp Ginger powder
For the wild garlic butter:
- 250 g Butter
- 0,5 bunch Wild garlic fresh
- Sea-Salt
- 1 Msp Dijon mustard
Cherry tomato marinade:
- For the cherry tomato marinade, caramelize the sugar lightly and deglaze with the vinegar, let it reduce and fill up with the tomato juice. Add all herbs and spices and let it steep slightly. Briefly fry the tomatoes unpeeled in olive oil over high heat and then place in a mason jar. Strain the stock, mix it with the remaining olive oil while it is still hot and pour over the tomatoes. Leave closed for at least 24 hours.
Loaf:
- For the bread, dissolve the yeast in lukewarm water and mix with the honey. Mix the flour with the ginger powder and 1 teaspoon of sea salt, add the dissolved yeast to the flour mixture and stir. Cover and let the dough rise in a warm place for at least 1 hour. Shape the dough into a loaf, score with a knife and sprinkle with 1 teaspoon of sea salt. Heat a hot stone and a metal bowl in the oven at 285 degrees. Place the loaf of bread on the stone and pour water into the hot bowl, bake the bread in about 30 minutes.
Wild Garlic butter:
- For the wild garlic butter, chop the wild garlic and mix with the soft butter, add a little sea salt and Dijon mustard, shape into a roll and refrigerate.
Dressing:
- For the dressing, stir all the ingredients together, only stir in the two oils at the end.
Wild garlic foam:
- For the wild garlic foam, peel the shallots and cut into fine strips. Sweat in olive oil and deglaze with the Noilly Prat and the wine, reduce by half and pour on the beef stock. Reduce this to a third and then add the cream and crème fraîche. Season with salt and pepper and bring to the boil again. Add the cleaned spinach and wild garlic and chop up with the hand blender. Beat with the whisk to a foam, add a pinch of soy lecithin if necessary.
Serving:
- Clean and wash the spring salads and serve with the dressing. Briefly heat the cherry tomatoes again in the pan. Sprinkle the goat’s cheese thalers with sugar, caramelize, put the torn thyme on the thalers and serve on the salad. Arrange the still warm tomatoes and serve with the freshly mixed wild garlic foam and also add to the salad. Serve with the bread and wild garlic butter.
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