Written by Petra Denk
- Published in Salad
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My first raw-Mayo for a super lightweight Spring salad!
The wild garlic season is perhaps almost over - but maybe not to late to delight you with a super delicious wild garlic recipe. Much has been happening around my blog - my ideas about raw food books and clean eating with superfood gradually become more concrete, which was the reason for my rare postings lately.
The remoulade for the wild garlic and radish salad is particularly important to me because it is super light and not greasy, and provides the salad with a creamy note. I have decided to avoid further flavor carriers, because the sauce emphasizes the natural taste of wild garlic and radishes very well. I bought the quality almond flour from the online store Update1. Hope you enjoy this superfresh salad just like me! :-)
Wild garlic and radish salad with almond-remoulade
125 grams of wild garlic, cut into strips
1 bunch radishes, cut into columns
6 mini cucumber, cut into small cubes
For the remoulade:
6 tsp almond flour (from the online store of Update1)
2 teaspoons freshly squeezed lemon juice
100 ML water
½ tsp Agar Agar
Salt, pepper, garlic powder
Put wild garlic, radish and slightly pre-salted mini cucumber in a bowl. For the remoulade bring 100 milliliters of water to a boil, then stir in Agar Agar, stirring occasionally and let cool until the sauce is warm but no longer hot. Then put in the almond flour, stir in lemon juice and season with spices. You can mix the remoulade finally with a handheld mixer at the highest level, so that the consistency is as fine-grained. Pour the remoulade over the salad and enjoy.