Salad, smoked rapeseed, caviar
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Ingredients
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
- 3 tbsp of cider and perry vinegar
- 1 tbsp of English mustard
- 1 tsp honey
- 1 garlic clove , grated
- 100g of smoked rapeseed oil
- salt
- freshly ground black pepper
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
- 4 shallots , thinly sliced
2
Whisk together all the dressing ingredients and season to taste
- 3 tbsp of cider and perry vinegar
- 1 tbsp of English mustard
- 1 tsp honey
- 1 garlic clove , grated
- 100g of smoked rapeseed oil
- salt
- freshly ground black pepper
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
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Salad, smoked rapeseed, caviar
