Chiswick garden salad

Name: Chiswick garden salad
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 1 large golden beetroot (substitute red beetroot); 1 tbs extra virgin olive oil; 1 radicchio, leaves separated; 1 red witlof, leaves separated; 100g mixed salad leaves (we used nasturtium, rocket and red vein sorrel); 1 bunch radishes, halved crossways; 1 bunch asparagus, blanched, cooled, halved; 2 heirloom baby beetroots, trimmed, very thinly sliced (we used a mandoline); Edible flowers (optional), to serve; 1 tbs Dijon mustard; Juice of 1/2 a lemon; 1 tbs chardonnay vinegar; 1/3 cup (80ml) grapeseed oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 01, 2017

Make the most of what's growing in the garden with this fresh and vibrant seasonal salad.

1 large golden beetroot (substitute red beetroot)
1 tbs extra virgin olive oil
1 radicchio, leaves separated
1 red witlof, leaves separated
100g mixed salad leaves (we used nasturtium, rocket and red vein sorrel)
1 bunch radishes, halved crossways
1 bunch asparagus, blanched, cooled, halved
2 heirloom baby beetroots, trimmed, very thinly sliced (we used a mandoline)
Edible flowers (optional), to serve

Chiswick house vinaigrette

1 tbs Dijon mustard
Juice of 1/2 a lemon
1 tbs chardonnay vinegar
1/3 cup (80ml) grapeseed oil

Method

1.

Preheat oven to 180°C. Place a golden beetroot on a piece of foil, drizzle with oil and wrap tightly. Cook for 2 hours or until tender when pierced with a skewer. Set aside to cool, then peel and thinly slice.
2.

Meanwhile, for the vinaigrette, place all ingredients in a bowl. Whisk to combine.
3.

Arrange roasted beetroot, radicchio, witlof, salad leaves, radish, asparagus and baby beetroot on a serving platter. Scatter with edible flowers, if using. Spoon over vinaigrette and serve immediately.