Sweet summer saladPrint Recipe
1 small beetroot
15g Dijon mustard
1 garlic clove
25ml cider vinegar or white wine vinegar
Salt and pepper
120ml olive oil, plus extra to finish
40g whole almonds, skin on, roughly chopped
4 small nectarines; 20g rocket
120g gorgonzola, broken into pieces
Preheat the oven to 180C/350F/gas mark 4. Wash the beetroot, wrap it in foil and bake for two hours, or until very soft, then peel.
To make the dressing, put the beetroot, honey, mustard, garlic, vinegar, salt and pepper in a food processor. Process for a few seconds, then incorporate a quarter of the oil at a time. It should be smooth and homogenous.
Sauté the almonds in butter and a pinch of salt for three to four minutes, then set aside to cool. Trim the base of the endive and carefully separate the leaves. Halve the nectarines, remove the stone and cut each half into three wedges. To assemble, spoon some dressing in a circle in the centre of a serving plate. Top with four or five endive leaves, hollow side up. Drizzle with oil and arrange the nectarines, rocket and cheese inside the leaves. Drizzle more oil around and about, and sprinkle with almonds.
- Recipes Salad of the summer! Sonia (15/06/2016) Sweet Summer salad was delicious. I had initial reservations about the beetroot dressing but was beautifully balanced. The endive provides a bitter note and the almonds a glorious crunch. This is balanced by sweet nectarines and salty gorganzola, a joyous salad on a wet day.
- Recipes wonderful combination! sophia (26/01/2014) this is an amazing salad, even without the peaches, so could be eaten all year round! the flavours are so vibrant and colourful that it presents a meal in itself!