“This vibrant, colourful salad showcases ingredients from early summer. The curd adds acidity and the spelt has a crispy texture.”
Ingredients
Salad
- 4 baby carrots, raw
- 4 baby fennel, raw
- 4 green asparagus tips, blanched
- 4 white asparagus tips, blanched
- 4 baby beetroot, cooked
- 75 g fresh broad beans, blanched and shelled
- 75 g fresh peas, blanched and shelled
- 8 thin slices candy choggia beetroot, raw
- 8 spears wild asparagus, blanched
- 4 baby artichokes, trimmed and sliced
Curd
- 250 ml milk
- 80 g Spenwood cheese, grated
- 10 ml mineral water
- 6 ml rennet
Puffed Spelt
- 2 tbsp cooked spelt, dried
- 250 ml vegetable oil
How to Make It
-
Curd
- Heat the milk with the grated cheese and leave to infuse for 20 minutes. Pass through a chinois.
- Mix the water and rennet, bring the milk to 40°C and stir in the rennet.
- Leave aside for 40 minutes then carefully drain curds through a muslin. Refrigerate until needed. Spelt
- Heat the vegetable oil to 200°C, carefully add the dried cooked spelt and cook for a few seconds until it puffs.
- Remove from the oil and drain on absorbent paper. Season and set aside.
- Season all the raw and cooked vegetables with verjus and olive oil, salt and pepper. To Serve
- Dress on a large plate, spooning the curd between the vegetables. Add a few shavings of Spenwood and the puffed spelt. Finish with baby leaves and edible flowers.
