Vegetable Salad with Spenwood Curd and Verjus

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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</

Method

Curd

  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.