Carrot, Beet, Persimmon Salad


  • 1 persimmon, thinly sliced
  • 1 purple carrot, thinly sliced
  • 1 orange beetroot, thinly sliced
  • 50 g ( oz/ cup) pistachio nuts, toasted, crushed
  • 100 g ( oz) orange segments
  • 50 g ( oz) nasturtium leaves and petals
  • 20 g (¾ oz) wild radish flowers
  • olive oil, to serve
  • sea salt, to season

Mandarin Vinegar

  • 250 ml (9 fl oz/1 cup) chardonnay vinegar
  • 250 ml (9 fl oz/1 cup) chardonnay
  • 250 g (9 oz) raw (demerara) sugar
  • 500 g (1 lb 2 oz) mandarins, peeled, pith removed

Bouquet Garni

  • 1 bay leaf
  • 1 teaspoon mustard seeds
  • 1 teaspoon juniper berries
  • 20 g (¾ oz) thyme


To make the mandarin vinegar, bring the vinegar, wine and sugar to the boil in a saucepan over medium heat, stirring until the sugar has dissolved. Cut the mandarins in half and put them in a sous-vide bag or resealable plastic bag with the bouquet garni. Pour in the vinegar mixture and seal. Leave to cool at room temperature then set aside to infuse for at least 1 week.

Open the bag and press all the ingredients through a fine sieve. Strain again, then store in a bottle at room temperature for no more than 2 months.

To assemble the salad, mix all the ingredients with a little splash of the mandarin vinegar and olive oil. Season with sea salt and place on the plate.