Head chef, Tim Allen of Launceston Place, shares his winter salad recipe. He recommeds serving this as a starter or as a light lunch. It’s a perfect prep ahead dish as all the vegetables can be cooked the day before, just place in the fridge and bring back up to room temperature before serving.
Chef Tim Allen’s Winter Salad
- For the salad
- 500g beetroot, preferably Heritage, washed and trimmed
- 500g carrots, preferably Heritage or new season
- 300g shallots, preferably Echalion
- 300g broccoli, cut into small florets
- One small cauliflower, cut into small florets
- 500g parsley root or small parsnips, scrubbed and trimmed, depending on size, left whole or cut into 6cm pieces
- 2 star anise
- 2 cinnamon sticks
- 10 black peppercorns
- Zest of half an orange, removed in strips
- 1 tbsp soft brown sugar
- 75ml beetroot juice
- 75ml apple juice
- 1kg table salt
- 100g egg white (approx 3 whites)
- 2 cloves of garlic, crushed
- 10g each of caraway seeds, fresh thyme and rosemary leaves
- 200g salad leaves, Salad Glace or dandelion leaves, or a bitter leaf of choice
- 65g unsalted butter
- For the Honey Mustard Glaze
- 80g grain mustard
- 200ml white wine vinegar
- 225g runny honey
- 1 tbsp fresh thyme leaves
- For the Truffle Cream
- 400g Philadelphia cream cheese
- 30g truffle paste
- 1 tsp lemon juice
- ¼ tsp truffle oil
- For the beetroot
Take a piece of tin foil and place a piece of greaseproof paper of equal size on top. Put the beetroot in the middle with the star anise, cinnamon, orange peel, sugar, peppercorns and a pinch of salt. Fold and pinch the edges to create a papillote. Before you close the top, pour in the beetroot and apple juice. Place in the oven at 180C and cook until tender, about 1.5 hours. Once cooked allow to cool, remove the skins and store.
- For the carrots
For the carrots, mix the egg whites, salt, garlic, caraway seeds, rosemary and thyme to form a paste. Line a tray with greaseproof paper and cover with some of the salt mixture. Place the carrots on top and mould the salt mixture around the carrots to enclose. Bake at 200C for 15-20 minutes, or until tender. Once cooked, allow the carrots to rest in the salt for 10 minutes. Remove and slice each carrot in half lengthways, stopping just before the carrot is cut into two pieces. Peel the skin away and store the carrots.
- For the parsley root or parsnips
Parboil for 2 minutes, remove from the heat and drain. Heat a casserole on the hob and melt 40g butter. Add the parsley root/parsnips and toss in the butter, cover and place in a preheated oven at 180C for 20-25 minutes or until tender. Once removed from the oven, sprinkle with salt and cool.
- For the shallots
Place unpeeled in a steamer. When they feel tender, remove and cool before peeling and cutting in half. Melt 25g of butter in a frying pan and add the shallots, cut side down, until they turn a light golden colour.
- For the cauliflower
Place the florets onto a cool griddle, and using a medium heat allow the florets to heat up with the griddle pan. This will ensure the florets cook throughout. Remove from the griddle when they are tender and have charred.
- For the broccoli
Steam for 3 minutes, or until the stems are just tender. Remove and refresh immediately in cold water. Dry the florets and place on a hot griddle to finish cooking and char.
- For the honey and mustard dressing
Place the mustard and vinegar in a pan. Gently cook until all the vinegar has evaporated. Add the honey and simmer for a minute. Add the thyme and remove from the heat. Leave to cool completely.
- For the truffle cream
Place all the ingredients in a bowl and mix together until smooth. Ideally, use an electric stand mixer with paddle attachment.
- To serve
Arrange a selection of the prepared vegetables on plates or place everything on a large platter. Drizzle the honey and mustard glaze over the vegetables and then place the salad leaves on top. Serve with the truffle cream.