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This salad is springtime on a plate, with organic English asparagus and sweet shallots as the seasonal stars. Both are given a lick of heat and smoke, then topped with crispy breadcrumbs, pink pickled radishes and a classic wholegrain mustard dressing.
Prep: 15 mins | Cook: 10 mins
One of the best ways to eat wild garlic. This took a little longer than I'd usually take for a salad but I really enjoyed it. Picking the radishes is a great way to enjoy them and the breadcrumbs worked really well.
This was absolutely delicious and fairly quick to make. Lightly pickled radishes were yummy Will definitely make again