Vegetable salad with Spenwood curd and verjus recipe

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“This vibrant, colourful salad showcases ingredients from early summer. The curd adds acidity and the spelt has a crispy texture.”

  • Yield: 4 Servings


  • 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
  • 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
  1. Heat the milk with the grated cheese and leave to infuse for 20 minutes. Pass through a chinois.
  2. Mix the water and rennet, bring the milk to 40°C and stir in the rennet.
  3. Leave aside for 40 minutes then carefully drain curds through a muslin. Refrigerate until needed.
  4. Spelt
  5. Heat the vegetable oil to 200°C, carefully add the dried cooked spelt and cook for a few seconds until it puffs.
  6. Remove from the oil and drain on absorbent paper. Season and set aside.
  7. Season all the raw and cooked vegetables with verjus and olive oil, salt and pepper.
  8. To Serve
  9. 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.

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