Wild Garlic Salsa

Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

Wild garlic is free. Google it and see what it looks like, now look at any damp verge on any wet, wild and windy country road between March and June. When you find it, pick some. It tastes like garlic crossed with the world’s strongest chive, and that is great. And the flowers are wonderful in salads.


  • 300 g wild garlic leaves, chopped up a bit
  • 1 tsp red wine vinegar
  • 1


Find a blender or a food processor. Add all your ingredients and blitz, keep blitzing, then taste. Do chop it all up before blending though, it goes quite stringy and I once burnt out a blender making it. Season with a little salt. Taste again. If the wild garlic is too dominant, add more mustard and more lemon juice until you are happy with the flavour. Now smear lavishly on anything you like.