Warm baby veg salad with goat’s curd and sherry vinaigrette
- May 2014
- Serves 4
- Hands-on time: 30 mins, plus at least 48 hours draining
Serve this simple vibrant warm salad recipe with homemade goat’s curd either as a side dish or a meal on its own. You’ll need to start the goat’s curd well in advance!
- 27.6g (4.1g saturated)
- 23.5g (12.9g sugars)
- 600ml goat’s milk yogurt
- 250g miniature new potatoes, halved
- 150g baby carrots, scrubbed but not peeled, halved lengthways
- 150g baby leeks, trimmed
- 150g sugar snap peas, sliced in half lengthways
- Splash vegetable oil
- 85g blanched hazelnuts
- Large handful radishes, quartered
- Handful each fresh mint leaves, basil leaves, snipped chives
For the dressing
- ½ banana shallot, finely chopped
- 2 tbsp Dijon mustard
- 2 tsp caster sugar
- 2 tbsp sherry vinegar
- 3 tbsp each extra-virgin and blended olive oil, mixed together
- Line a fine sieve with a double layer of muslin or a clean J-cloth and tip the yogurt into the centre with a generous sprinkling of salt. Put it over a bowl (so the sieve isn’t touching the bottom), cover the whole thing with cling film and chill for 48 hours or up to 3 days until all the liquid has dripped out and you’re left with a thick, smooth curd. Remove from the cloth and set aside to chill until needed.
- To make the dressing, whisk the shallot with the mustard, sugar and vinegar. Still whisking, slowly drizzle in the oils until thick. Season, adding extra sugar if you think it’s needed.
- In a tiered or collapsible steamer, heat 5-10cm water until boiling. Add the potatoes and cook for 8-10 minutes. Add the carrots and leeks, then cook for another 2 minutes. Add the sugar snap peas and cook for a further 3-4 minutes until all the veg is just tender when pierced with a knife. Turn off the heat, remove from the steam and leave to cool until just lukewarm.
- Meanwhile heat a frying pan and add a splash of oil. Add the hazelnuts and toast for 5-6 minutes, tossing the pan frequently, until golden brown all over. Remove, drain briefly on kitchen paper, then chop coarsely.
- When the veg has cooled to the right temperature, toss it in a bowl with half the dressing, the radishes and herbs and almost all the nuts. Pile onto a platter and drizzle over the remaining dressing. Dollop on spoonfuls of goat’s curd, scatter over the rest of the nuts and serve.
This is a complete meal in itself, but if you want to bulk it out further, toss through some toasted sourdough croutons.
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