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.
Photography by Kyle Ripley, Haigwood Studios.
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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. |
WRECKING BAR BREWPUB
292 Moreland Avenue N.E. 404/221-2600 wreckingbarbrewpub.com |