Beetroot salad of the gods

Another easy beetroot salad, this one was inspired by my favourite London restaurant, the quintessentially English St John. One of the very few restaurants in the world I pine for, their respect for food and wine is inspiring without being overly sentimental. It makes me cry and go hard at the same time. Kind of like the bedroom scene in The Crying Game.

Serves 2

200ml (generous 3⁄4 cup) extra virgin olive oil 100ml (scant 1⁄2 cup) aged balsamic vinegar 150g (generous 1⁄2 cup) creme fraiche

1 Tbsp capers

2 raw beetroot, peeled and finely grated

1⁄4 red cabbage, core cut out, very finely sliced

1 small red onion, finely sliced

2 bunches of chervil, leaves picked sea salt and freshly ground white

pepper

Method

Throw everything into the bowl, keeping back a few chervil leaves, and mix thoroughly with your hands. Season very well and garnish with the leaves.

Then go online and order heaps of the St John Claret. Send me some while you are at it.