| Salad of Baby Vegetables |
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Serves 6 Walnut Dressing: 100g toasted walnuts - chopped 500ml olive oil Salt & pepper 50g brown sugar 200ml red wine vinegar In a saucepan, warm the vinegar with the sugar, salt & pepper on a low to medium heat. Over-heating will cause the vinegar to burn. Remove from heat and whisk in the oil. Let cool to room temperature and then add walnuts. Vegetable salad: 6 whole baby red beetroots 12 micro turnips 12 purple dutch carrots 12 chanteray carrots 12 micro truss tomatoes 12 asparagus spears Bring a pot of water to a rapid boil, blanch all vegetables separately in the following order. Refresh all vegetables in ice water - this will help them maintain their colour. Turnips Chanteray Carrots Purple Dutch Carrots Whole baby beetroots Test with a skewer, vegetables should remain slightly firm. Remove vegetables from ice water, peel and set aside. Bring a fresh pot of water to the boil and blanch the asparagus for approx. 30-40 seconds. Place immediately into ice water.
Place the truss tomatoes into a small baking tray. Drizzle olive oil over the top, and season with salt and pepper. Place in a medium oven for 5-10mins or until they begin to soften. To serve: Quarter or halve baby beetroots & turnips depending on size. Slice carrots in half length ways. Place all vegetables together in a bowl, sprinkle a small amount of extra virgin olive oil, salt & pepper. Lightly toss the vegetables. On the plate arrange the vegetables to your liking. Break the labna in - and re-roll to a ball and place 3 pieces around the plate. Drizzle the plate with walnut dressing. Garnish with micro shiso (Micro herbs).
(recipes courtesy of Esca Bimbadgen Winery Restaurant. Open 7 days for lunch 12pm - 4pm. Dinner Wednesday, Thursday, Friday and Saturday nights from 6pm. Located within Bimbadgen Winery - 790 McDonalds Road, Pokolbin NSW 2320) |
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