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.
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.
Remove from heat and whisk in the oil.
Let cool to room temperature and then add walnuts
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.
Purple Dutch Carrots
Whole baby beetroots
Test with a skewer, vegetables should remain slightly firm.
Remove vegetables from ice water, peel and set aside.
Bring a fresh pot of water to the boil and blanch the asparagus for approx. 30 – 40 seconds. Place immediately into ice water.
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.
Quarter or halve baby beetroots & turnips depending on size. Slice carrots in half length ways.
Place all vegetables together in a bowl, sprinkle a small amount of extra virgin olive oil, salt & pepper.
Lightly toss the vegetables.
On the plate arrange the vegetables to your liking.
Break the labna in ½ and re-roll to a ball and place 3 pieces around the plate.
Drizzle the plate with walnut dressing.
Garnish with micro shiso (Micro herbs).
Nutritional analysis per serving (20 servings)
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.
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 www.bimbadgen.com.au
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