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https://www.lifestylefood.com.au/recipes/21917/organic-baby-vegetable-salad-with-goats-cheese-and-hazelnut-dressing

LifestyleFOOD.com.au

Organic Baby Vegetable Salad with Goats’ Cheese and Hazelnut Dressing

Try Matt Moran's delicious veggie and cheese salad!

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Ingredients

  • 3 teaspoons white sugar

  • 3 teaspoons rice wine vinegar

  • 500 ml water

  • 3 baby beetroot, trimmed and scrubbed

  • 3 Bison potatoes

  • 1 pinch of saffron

  • 6 heirloom carrots, peeled

  • 1 small handful of baby beans, trimmed

  • 3 baby leeks, trimmed, soaked in cold water for 20 minutes to remove grit, drained

  • 6 baby cavolo nero leaves

  • ½ bunch flat-leaf parsley, leaves picked

  • 1 baby fennel bulb, fronds picked and reserved

  • 3 radishes, trimmed

  • 2 tablespoons roasted hazelnuts, coarsely chopped

  • 100 g Meredith marinated goats’ cheese (see note)

  • Hazelnut dressing

  • 55 g honey

  • 25 ml Chardonnay vinegar

  • 1 teaspoon Dijon mustard

  • 1 small clove garlic, crushed

  • 110 ml hazelnut oil

Method

  • 1.

    Stir the sugar, vinegar and water in a saucepan over medium-high heat until sugar dissolves and bring to the boil. Add beetroot and simmer for 10-15 minutes or until tender. Set aside to cool in liquid. Drain beetroot and peel (use disposable gloves if you want to avoid stained hands), cut into wedges and set aside.

  • 2.

    Combine the Bison potatoes and saffron in a saucepan, add enough cold salted water to cover generously, bring to the boil over medium-high heat and cook for 10-15 minutes or until tender. Drain, then when cool enough to handle, cut into 1cm thick slices.

  • 3.

    Combine carrots and enough cold salted water to cover generously in a saucepan, bring to the boil over medium-high heat and cook for 10-12 minutes or until tender. Drain, then when cool enough to handle, cut into 1.5cm chunks.

  • 4.

    To make the hazelnut dressing, combine the honey, vinegar, mustard and garlic in a bowl. Gradually add hazelnut oil in a thin, steady stream, whisking continuously until well combined, season to taste.

  • 5.

    Just before serving, blanch beans and leeks separately in a saucepan of boiling salted water with a splash of olive oil added for 2 minutes or until bright green and just tender, drain and keep warm.

  • 6.

    Thinly slice the radish and fennel on a mandolin or with a sharp knife.

Notes

Meredith marinated goats cheese is available in select delicatessens. The best place to source baby vegetables like the ones I’ve used in this recipe is farmers markets and specialist greengrocers.

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