Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
This is a wild cabbage salad made from self-collected herbs with asparagus and blueberries.
This salad will put a smile on your face. Because it is an exciting salad creation, e.g. for your barbecue with friends.
In addition, we use only local ingredients on the plate, which is good for our CO2 balance, especially during the barbecue season 🙂
We find the garlic mustard in many places in Europe. The plant often grows in company with nettles and is almost as common as these.
Since the plant has a slightly spicy garlic smell, it has received its name. The leaves can be used as pesto or as a spice in butter, cream cheese or soup.
I have prepared the garlic mustard as a leaf salad for you. In keeping with the asparagus season, I am therefore presenting a simple yet novel dish.
To collect this wonderful herb, you don’t have to drive far or search for a long time.
Most of the time it grows right in front of your front door on the wayside.
The plant is usually 60-80 cm high, bears small white flowers, has heart-shaped, serrated leaves and has a light leek or garlic scent.
The harvest time of garlic mustard is from April – June
Info from Chef Thomas Sixt
For our salad we need a good bunch of this beautiful plant.
Garlic mustard growing in the nature
Further infos:
The wild herb is said to have a helping and healing effect. The crushed leaves were put on wounds in early times and the leaves are said to support healing.
As an infusion or tea, the wild herb is said to help with colds, rheumatism and bleeding gums.
Garlic Mustard has been known as a soup spice since the Middle Ages and has been replaced by Marmite or Vegemite in modern times.
I have tried the herb as a spice in various soups and find the taste quite wonderful. Please try it out!
Let the garlic mustard steep in the soup after boiling. The wild herb develops its aroma best at 90°C!
Tip from Chef Thomas Sixt
2. Tipps for Preparing Garlic Mustard Salad
Wild herbs, the gifts of our nature, are richer in content and spicier than any salad plant from the supermarket vegetable bin.
The preparation work is somewhat more complex than for packed salad :-)…
Carefully pick the leaves of.
You can use the stems for soup or cut young stems like chives.
Wash the leaves in cold water several times weighing them.
Dry the leaves in the salad spinner and put them in a bowl for marinating.
The salad washing I will show you step by step with photos in a cooking course article.
For the spicy wild herb I recommend a light vinegar-oil dressing.
The garlic herb goes wonderfully with raspberry vinegar or apple vinegar.
The fruity component makes the smile at the table really round!
Salad dressing: Mix one part of vinegar with salt, pepper and sugar. When the ingredients have dissolved, you can add 3-4 parts of oil slowly with the whisk, stirring constantly, to make a creamy salad dressing.
Dressing Tip from Chef Thomas Sixt
Now comes the secret tip for your star cuisine…
Combine the salad with asparagus and blueberries or strawberries, this is the perfect taste combination of spicy, bitter, sour and sweet.
In autumn, pumpkin and pumpkin seeds are also suitable. In addition to high-quality olive oil, walnut oil also harmonises excellently!
Let your creative vein run free!
Maybe this salad will be your new favorite dish! The combination turns the simplest ingredients into a star chef dish for at home.Maybe this salad will become your new favourite dish! The combination makes a starred chef’s dish for the home from the simplest ingredients.
3. Recipe Garlic Mustard Salad
Garlic Mustard Salad with Asparagus and Berries
Wild herb salad with variations, cooked, written down and photographed by Chef Thomas Sixt.
Awesome recipe! I have garlic mustard growing like weed in my backyard, and was looking how to use it! Perfect ♥️