Farm salad

  • Starter
  • medium
  • 6
  • 45 minutes, plus 5 days fermenting time and overnight straining time

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Ingredients

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Ferments

  • 1l water
  • 30g of salt
  • 1 romanesco, or half a romanesco and half a purple cauliflower, washed and chopped into small florets
  • 2 carrots, peeled, washed and roughly chopped
  • 1/2 butternut squash, or other seasonal squash, peeled, washed and chopped

Wild garlic mayonnaise

Pesto

  • 125g of walnuts
  • 65g of cheddar, Will uses Kentish Ashmore Farmhouse Cheddar, grated
  • 5g of sea salt
  • 300g of wild garlic leaves, washed, dried and chopped
  • 150g of vegetable oil
  • 75g of rapeseed oil
  • 35g of vinegar, Will uses vinegar infused with wild garlic but apple cider vinegar will work well too

Dressing

  • 2 tbsp of elderflower vinegar
  • 2 tbsp of vinegar, Will uses vinegar infused with wild garlic but apple cider vinegar will work well too
  • 4 tbsp of rapeseed oil
  • 1 pinch of sea salt

Goat's cheese

To serve

1
Begin by making the ferments, as these need at least 5 days to ferment. Add the water and salt to a pan, bring to the boil until the salt has dissolved, then chill completely. Place the cauliflower, carrots and squash into sterilised jars or containers and cover completely with the cold brine, ensuring the vegetables are fully submerged (you may need to use something to weigh them down). Cover with muslin cloth and set aside at room temperature for 5 days, or longer. You can seal the jars if using clip-top Kilner jars, for example, but you will need to open them every day to allow built-up gas to escape
  • 1l water
  • 30g of salt
  • 1 romanesco, or half a romanesco and half a purple cauliflower, washed and chopped into small florets
  • 2 carrots, peeled, washed and roughly chopped
  • 1/2 butternut squash, or other seasonal squash, peeled, washed and chopped
2
Make the oil for the wild garlic mayonnaise at least a day in advance too. Blend the wild garlic leaves and oil in a Thermomix at 75°C for 6 minutes (alternatively, use a regular high-powered blender and blitz for 8 minutes, as the friction of the blades will naturally heat up the oil). Strain through a sieve lined with muslin cloth (or a j-cloth) set over a bowl in the fridge overnight
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3
Once the ferments are ready and the wild garlic oil is strained, everything else can be made on the day you plan to serve. For the goat’s cheese, roughly chop the cheese and place in a stand mixer with a paddle attachment (you could also do this by hand with a wooden spoon and lots of elbow grease). Beat until light and fluffy, then fold in the cream to loosen and season with black pepper. Set aside
4
To make the mayonnaise, place the egg yolks, mustard, vinegar and a pinch of salt in a blender and blitz. With the motor still running, gradually pour in the strained wild garlic oil until emulsified and bright green. Check for seasoning and add more salt if needed
  • 2 egg yolks
  • 1 tbsp of Dijon mustard
  • 2 tsp vinegar, Will uses vinegar infused with wild garlic but apple cider vinegar will work well too
  • sea salt, to taste
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5
For the pesto, place the walnuts, cheddar and salt in a blender or food processor and blitz into a paste. Add the wild garlic leaves and blitz again, then with the motor still running, drizzle in the vegetable oil. Finally, blend in the rapeseed oil and vinegar. Taste for seasoning, then set aside
  • 125g of walnuts
  • 65g of cheddar, Will uses Kentish Ashmore Farmhouse Cheddar, grated
  • 5g of sea salt
  • 300g of wild garlic leaves, washed, dried and chopped
  • 150g of vegetable oil
  • 75g of rapeseed oil
  • 35g of vinegar, Will uses vinegar infused with wild garlic but apple cider vinegar will work well too
6
Whisk together all the ingredients for the dressing until emulsified, then set aside
  • 2 tbsp of elderflower vinegar
  • 2 tbsp of vinegar, Will uses vinegar infused with wild garlic but apple cider vinegar will work well too
  • 4 tbsp of rapeseed oil
  • 1 pinch of sea salt
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7
Drain some of the fermented vegetables from the brine. Chop the carrots into thick matchsticks and the squash into small cubes
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8
When ready to serve, quarter the radishes and roughly chop their tops. Place them in a bowl along with the peas, spinach and fennel fronds
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9
To serve, dot some of the wild garlic mayonnaise across your 4 serving plates. Add small spoonfuls of the beaten goat’s cheese alongside, then smaller spoonfuls of the wild garlic pesto. Arrange the fermented vegetables on top evenly across the plate
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10
Dress the salad with a spoonful of the dressing, then taste and add more dressing or salt as needed. Add to the plates, then garnish with sorrel leaves and flowers
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