Salad, smoked rapeseed, caviar

This beautiful and simple salad is a lovely way to show off tender greens like Castelfranco, red oak and bib lettuce. Joe Laker garnishes the dish with a generous serving of Exmoor caviar and a selection of colourful leaves and flowers.

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First published in 2023

Ingredients

Metric

Imperial

Salad

  • 4 shallots, thinly sliced
  • mixed leaves, such as Castelfranco radicchio, red oak and bib lettuce
  • edible flowers, such as sorrel flowers, cornflowers, marigolds, and tagete leaves
  • caviar, about 2 tablespoons per person
  • vegetable oil, for deep-frying shallots

Smoked rapeseed dressing

Method

1

Start by making the crispy shallots. Heat up about a centimetre of oil in a pan, and, once hot, add the shallots. Fry until crisp and then remove with a slotted spoon. Transfer to paper towel to drain

2

Whisk together all the dressing ingredients and season to taste

3

Lightly dress the mixed leaves, and divide between bowls

4

Top the lettuce with the flowers and crispy shallots, then spoon over the caviar to finish

  • caviar, about 2 tablespoons per person
  • edible flowers, such as sorrel flowers, cornflowers, marigolds, and tagete leaves

Joe Laker built his culinary foundations at the likes of The Black Swan, Pollen Street Social, Anglo and Fenn, before setting out on his own. Today, he shows what's possible with produce from the British Isles at his Shoreditch chef's table restaurant counter 71.

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