Winter vegetable salad with Shropshire blue

Name: Winter vegetable salad with Shropshire blue
Total time: 1 h
Yield: Serves 6
Ingredients: 1 large of each swede or turnip or parsnip or carrot peeled and roughly chopped; olive oil; 3 cloves garlic; a sprig thyme; a drizzle honey; 300g Shropshire blue or other blue cheese crumbled; 10 sprigs chervil leaves picked; 10 sprigs dill stalks removed; 10 sprigs watercress; to serve pumpkin seed oil; toasted to serve pumpkin seeds; 2 shallots finely chopped; 150ml extra-virgin olive oil; 50ml sherry vinegar; 1 tbsp thyme leaves; 200ml white wine vinegar; 2 tbsp sugar; 1 1/2 tsp salt; 1 bay leaf; 5 black peppercorns; 10 coriander seeds; 250g kohlrabi thinly sliced

Dan Doherty

Published: October 5, 2015 at 8:30 AM

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Serves 6

A little effort

Total time: 1 hr

+ overnight pickling

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This vegetable salad with Shropshire blue and sherry dressing is a great way to get your veggie boost in the colder months

Vegetarian

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Alternatives

Complete the dish

If you want to make this salad simpler, leave out the kohlrabi, though it adds a nice sweet-sour edge.

Ingredients

Nutrition

1 large of each swede or turnip or parsnip or carrot

peeled and roughly chopped
olive oil
3 cloves garlic
a sprig thyme
a drizzle honey
300g Shropshire blue or other blue cheese

crumbled
10 sprigs chervil

leaves picked
10 sprigs dill

stalks removed
10 sprigs watercress
to serve pumpkin seed oil
toasted to serve pumpkin seeds
2 shallots

finely chopped
150ml extra-virgin olive oil
50ml sherry vinegar
1 tbsp thyme leaves
200ml white wine vinegar
2 tbsp sugar
1 1/2 tsp salt
1 bay leaf
5 black peppercorns
10 coriander seeds
250g kohlrabi

thinly sliced

Nutrition: per serving

kcal414
fat13.4g
carbs17.4g
fibre7.1g
protein15.3g
salt1.3g

Method

step 1

To make the pickled kohlrabi, put all the ingredients except the kohlrabi in a pan with 125ml water and simmer for 10 minutes. Turn off the heat and leave to cool. Add the kohlrabi and leave it at least overnight.
step 2

To make the dressing, fry the shallot in a pan with 1 tbsp olive oil and the thyme. Add the rest of the oil and the vinegar. Stir well and cool. Mix again to use.
step 3

Heat the oven to 200C/fan 180C/gas 6. Toss the veg in olive oil, add the garlic and thyme and some sea salt. Roast until nicely coloured and soft, about 40-45 minutes. Drizzle with honey and toss to evenly coat.Put the warm veg in a large bowl with a large pinch of pickled kohlrabi. Add the watercress, herbs and cheese. Drizzle over the dressing and mix to coat evenly. Pile into a serving bowl, and finish with a drizzle of pumpkin seed oil and pumpkin seeds scattered on top.

Authors

Dan Doherty

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