Summer is the season for feasting on nature's bounty of fresh vegetables - and nothing does them justice better than this delicious salad of Baby spring Vegetables from the renowned Esca Bimbadgen Winery Restaurant in the Hunter Valley.


  • Walnut Dressing

  • 100g toasted walnuts - chopped

  • 500ml olive oil

  • Salt & pepper

  • 50g brown sugar

  • 200ml red wine vinegar

  • Vegetable salad

  • 6 whole baby red beetroots

  • 12 micro turnips

  • 12 purple dutch carrots

  • 12 chanteray carrots

  • 12 micro truss tomatoes

  • 12 asparagus spears


  • Walnut Dressing:

  • 1.

    In a saucepan, warm the vinegar with the sugar, salt & pepper on a low to medium heat. Over-heating will cause the vinegar to burn.

  • 2.

    Remove from heat and whisk in the oil.

  • 3.

    Let cool to room temperature and then add walnuts

  • Vegetable salad:

  • 1.

    Bring a pot of water to a rapid boil, blanch all vegetables separately in the following order. Refresh all vegetables in ice water – this will help them maintain their colour.

  • 2.


  • 3.

    Chanteray Carrots

  • 4.

    Purple Dutch Carrots

  • 5.

    Whole baby beetroots

  • 6.

    Test with a skewer, vegetables should remain slightly firm.

  • 7.

    Remove vegetables from ice water, peel and set aside.

  • 8.

    Bring a fresh pot of water to the boil and blanch the asparagus for approx. 30 – 40 seconds. Place immediately into ice water.

  • 9.

    Place the truss tomatoes into a small baking tray. Drizzle olive oil over the top, and season with salt and pepper. Place in a medium oven for 5-10mins or until they begin to soften.

  • To serve:

  • 1.

    Quarter or halve baby beetroots & turnips depending on size. Slice carrots in half length ways.

  • 2.

    Place all vegetables together in a bowl, sprinkle a small amount of extra virgin olive oil, salt & pepper.

  • 3.

    Lightly toss the vegetables.

  • 4.

    On the plate arrange the vegetables to your liking.

  • 5.

    Break the labna in ½ and re-roll to a ball and place 3 pieces around the plate.

  • 6.

    Drizzle the plate with walnut dressing.

  • 7.

    Garnish with micro shiso (Micro herbs).

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 311kj
  • Fat Total 26g
  • Saturated Fat 3g
  • Protein 2g
  • Carbohydrate 18g
  • Sugar 11g
  • Sodium 606mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Esca Bimbadgen Winery Restaurant is Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin NSW 2320
For more delicous recipes and information about Esca, get to

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Posted by MarrReport
Pretty cool recipe. For those who want to have a try I suggest you get a dehydrator to clean the ingredient. I used mine bought on crazysales for every salad, for the healthy sake.
Posted by Jeanette208Report
Love beet root and walnuts in salads. Look forward to trying this. Might add some feta.