This beautiful autumnal salad recipe showcases the season's very best vegetables. Turnips, beetroot, carrots, endive and celeriac are brought together on a bed of goat's curd, finished off with grated cobnut. An effortless yet striking starter for any dinner party.
The day before you plan to serve this dish, season the goat’s curd with salt, then place in a muslin cloth set over a bowl and leave to hang overnight. This will firm up the curd
Preheat an oven to 180°C/gas mark 4. Wash the carrots, beetroots and turnips. Wrap each lot of vegetables in separate foil parcels, then drizzle with oil and season with salt
Transfer the three foil parcels into the oven and cook until soft. After 20 minutes, check the vegetables periodically, as they will finish cooking at different times. Once cooked, set aside to cool and trim or neaten as needed (cut 1 of the beetroot into thin circles, and cut the carrots to roughly the same height as the endive). Turn the oven down to 170°C
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Peel the celeriac and slice into circles 3mm thick. Using a 10cm ring cutter, cut out 4 neat circles, then use a 9cm ring cutter on each slice to create 4 neat rings of celeriac
Use a 3cm ring cutter to cut out discs from the slices of focaccia. Place on a tray lined with baking paper, then place another sheet on top. Cook in the oven for 7 minutes, or until golden and crispy. Remove and set aside to cool
4 slices of bread, ideally focaccia, sliced thinly
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To serve, place a ring of celeriac on the base of each plate. Carefully fill with the hung goat’s curd, spreading it flat. Scatter over the black olives and chives, then toss the vegetables and endive leaves in olive oil and salt. Arrange neatly in the goat’s curd so each vegetable is standing upright. Finish with a grating of cobnut (or hazelnut) and serve
Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.
