Salads & Vegetables... with Cornish Sea Salt
Beetroot, Red Onion, Red Cabbage, Chervil & Creme Fraiche
From Beyond Nose to Tail, Fergus Henderson's latest book where he successfully and enthusiastically further develops his kind of British cooking, this salad is more than the sum of its parts.
Serves 6
2 raw beetroot, peeled and finely grated
¼ raw red cabbage with its core cut out, very finely sliced
1 small red onion, peeled, cut in half from top to bottom and finely sliced
6 healthy dollops of crème fraîche
2 healthy bunches of chervil, picked
For the Dressing
Healthy splashes of extra virgin olive oil
A little gesture of balsamic vinegar
A small handful of extra-fine capers
Sea salt and black pepper
Method
Mix everything together for the dressing. Toss all your raw red vegetables in the dressing, then on six plates place a bushel of this red mixture. Next to this, nustle your blob of crème fraîche as if the two ingredients were good friends, not on top of each other as if they were lovers. Finally a clump of the chervil rested next to the other ingredients in the friendly fashion.
A very striking salad ready for the eater to mess up.
Buy the Beyond Nose to Tail BookFoodLovers price £11.69 (RRP £17.99)
RECIPE TIPS
Fergus says "Too often you are offered a 'fait accompli' on a plate, a weave of ingredients in which your only involvement will be to make a mess of it... Well, here is a salad that welcomes the messing-up process".