This fresh yet wintry salad was served to guests in the Tithe Barn at Thyme on New Year’s Eve to start our celebratory dinner. The entire menu showcased our approach to seasonal cookery, putting the emphasis on what was growing in the garden right at that moment, instinctive cookery, with last minute tweaks to this recipe simply because the chervil was tasting so good. Not usually associated with winter, chervil is abundant in spring but we have found it thrives in our poly tunnels right into the winter. If you can’t source chervil and winter purslane, use flat leaf parsley alongside watercress or lambs lettuce. This salad would also make a really delicious main served with a plump duck breast.
Serves 4 as a starter
For the salad:
- 3 blood oranges
- 1 small head radicchio
- 1 red chicory
- 2 Jerusalem artichokes
- 8 oca
- Handful winter purslane
- A few sprigs of chervil
- Handful of hazelnuts, roasted & chopped
For the dressing:
- ½ tbsp honey
- ½ tbsp pomegranate molasses
- 1 clove garlic, minced
- Few drops orange blossom water
- 1 dsp hazelnut oil
- ½ tbsp white wine vinegar
- 2-3 tbsp extra virgin olive oil
- Whisk the dressing ingredients to combine.
- Peel, pith & quarter the blood oranges, arrange between 4 plates.
- Wash & spin the salad leaves.
- Tear the raddichio & chicory if the leaves are large.
- Divide between the plates.
- Wash & slice the oca and Jerusalem artichockes and add to the plate.
- Scatter with the purslane & chervil.
- Drizzle with dressing.
- Scatter with nuts.
- Serve immediately.