Vegetable Salad with Spenwood Curd and Verjus

Name: Vegetable Salad with Spenwood Curd and Verjus
Yield: Serves 4
Ingredients: 2 tbsp cooked spelt, dried; 8 spears wild asparagus, blanched; 4 baby artichokes, trimmed and sliced; 250 ml milk; 8 thin slices candy choggia beetroot, raw; 75 g fresh broad beans, blanched and shelled; 4 white asparagus tips, blanched; 4 baby beetroot, cooked; 4 green asparagus tips, blanched; 4 baby fennel, raw; 75 g fresh peas, blanched and shelled; 4 baby carrots, raw; 80 ml olive oil; 20 ml verjus; 10 ml mineral water; 250 ml vegetable oil; 16 baby leaves; 12 edible flowers; 80 g Spenwood cheese, grated

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

“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</

Vegetarian
Summer

Method

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.