Autumn Vegetable Salad Recipe
This beautiful autumnal salad recipe showcases the season's very best vegetables. Turnips, beetroot, carrots, endive and celeriac are brought together on a bed of goat's curd, finished off with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Ring cutter
- Cheesecloth
- Oven
- Aluminum foil
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Peeler
- Cutting board
- Grater
- Plate
- Spoon
Ingredients
- 12 baby heritage carrots, a mixture of red, yellow and white
- 12 baby beetroots, a mixture of red, candy and golden
- 4 baby turnips
- 1 celeriac, small
- 200g of goat's curd
- 1 tbsp of chives, chopped
- 20g of black olives, finely chopped
- 2 endive, small and a mixture of red and yellow, divided into 16 leaves
- 4 slices of bread, ideally focaccia, sliced thinly
- 1 cobnut, or hazelnut
- olive oil
- salt
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