The Swan

Winter Salt Baked Vegetable Salad

by The Swan Recipes 1 Feb 17

Salt baked celeriac, heritage beetroot, baby spinach & chicory salad, mixed herbs, goat's curd

Don't be alarmed by the amount of salt in this recipe, it is only used to encase the vegetables and ensure their natural moisture is retained and the flavours really brought out.  It is a light yet wintry salad, perfect for lunch, as a dinner party starter or a really healthy supper dish.  If you have root vegetables ready to be used up adapt the recipe to what you have in the cupboard and it will still be delicious.  Our chef also suggests that you might replace the curd with a nice soft, finished goat's cheese or some feta. Use olive oil instead of rapeseed oil, and as an alternative to the Cabernet Sauvignon vinegar, which is not as easy to source, a good cider vinegar would work just as well.

Serves 8 starter size or 4 main course

Salt Crust Ingredients:

Salt Crust Method, this process can be done the day before:

  1. Pre-heat oven to 160/320/gas mark 3
  2. Using and electric whisk or stand alone machine, whisk the egg whites to soft peaks.
  3. Then while whisking, slowly add the salt & continue to whisk until stiff peaks
  4. In a deep roasting tray cover the base with a layer of the crust mixture
  5.  Wash the beetroot & celeriac, leave the skin on & cut the celeriac in half
  6. Place the directly onto the salt crust and then completely cover the vegetables with the remaining mixture like a white blanket
  7. Very importantly make sure not to leave any holes so as not to lose moisture or flavour when cooking
  8. Now place the tray onto the middle shelf in the oven and bake for around 3 hours
  9. Check they’re ready by carefully pushing a knife through the crust and into the vegetables
  10. When just cooked, remove from the oven and allow to cool hour a few hours
  11. Once cooled sufficiently, remove the salt crust and discard, then carefully with a knife peel away the skins and roughly chop the vegetables
  12. Set to one side ready for assembling the salad  

Salad Ingredients:

Salad Method:

  1. Place all the ingredients apart from the pumpkin seeds and goats curd into a large mixing bowl
  2. Carefully toss the salad together to get an even coating of flavour throughout
  3. Start to build your salads evenly between the desired serving plates/bowls
  4. Then when ready, finish the salads with spoonfuls of the delicious goats curd and sprinkles of toasted pumpkin seeds