The farm salad with al­mond cream

Inside Out (Australia) - - Out Entertaining -

SERVES 4

1 beet­root, peeled, juli­enned us­ing a man­do­line 4 radishes, finely sliced 1 butter let­tuce, leaves roughly torn 2 spring onions, white and green parts, finely sliced Hand­ful of snow peas, juli­enned Hand­ful of rocket leaves Hand­ful of red-veined sor­rel ¼ bunch of flat-leaf pars­ley, leaves picked and chopped Mixed seeds, such as se­same seeds, pump­kin seeds

and flaxseeds, to serve (op­tional)

AL­MOND CREAM 50g sour­dough bread, crust on, torn into small pieces 175ml full-cream milk 35ml ex­tra vir­gin olive oil 150g toasted al­monds 2½ tbsp ap­ple cider vine­gar 2 tsp di­jon mus­tard Finely grated zest and juice of 1 lemon Salt flakes and freshly ground black pep­per, to taste

DRESS­ING Finely grated zest and juice of 1 lemon 1 tsp di­jon mus­tard 75ml ex­tra vir­gin olive oil Salt flakes and freshly ground black pep­per, to taste

1. For the al­mond cream, add the bread, milk and oil to a medium bowlb and soak for 10 min­utes. 2. Add the bread mix, in­clud­ing the liq­uid, along with the re­main­ing in­gre­di­ents to a food pro­ces­sor and whiz on high un­til you have a thick, nutty cream – if it’s a lit­tle too thick, loosen it with a touch more milk. 3. Add all the dress­ing in­gre­di­ents to a clean jam jar, then seal with the lid and give it a good shake. 4. Add all the salad in­gre­di­ents to a large bowl, pour the dress­ing over the salad and toss well. 5. To serve, spoon a good dol­lop of the al­mond cream onto a serv­ing plat­ter and pile the salad on top. Sprin­kle over some mixed seeds, if you like.

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