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Frilly Mustard Greens and Fennel Slaw with Pickled Green Garlic

Recipe by Terry Koval, Executive Chef/Partner, Wrecking Bar Brewpub
Photography by Kyle Ripley, Haigwood Studios.
Yield: 6 servings

1 bunch baby carrots, peeled and shaved
1 head shaved fennel
1/2 pound frilly mustard greens, stemmed
5 tablespoons toasted fennel seeds
2 lemons, juiced
salt and pepper to taste
Green Garlic Dressing to taste (recipe included)
Gently mix ingredients together in a large mixing bowl, then slowly add Green Garlic Dressing to taste.

Green Garlic Dressing
1 cup Atlanta Fresh Greek Yogurt
1/2 cup Duke’s mayonnaise
1 tablespoon dry mustard
2 tablespoons sugar
1 tablespoon celery seeds
1/2 cup champagne vinegar
1/4 cup sliced Pickled Green Garlic (recipe included)

For the Green Garlic Dressing

Combine first 5 ingredients in a large mixing bowl, then slowly whisk in champagne vinegar. Finish by adding sliced green garlic.

Pickled Green Garlic
2 cups sugar
2 cups champagne vinegar
1 teaspoon juniper berries
1 teaspoon mustard seeds
1 teaspoon whole coriander
1/2 teaspoon crushed red pepper flakes
12 pieces green garlic, sliced into 1/2-inch rounds
For the Pickled Green Garlic

Place sugar, vinegar, juniper berries, mustard seeds, coriander and red pepper flakes in a medium saucepan. Bring to a boil over high heat; cook until sugar has dissolved. Place green garlic in an airtight container; pour liquid over garlic and cover. Refrigerate for 7 days before using.
Picture

WRECKING BAR BREWPUB
292 Moreland Avenue N.E.
404/221-2600
wreckingbarbrewpub.com
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