Method

• 1.
  For the dressing, place the verjuice and tarragon stalks in a small saucepan over medium heat and reduce by one-third (to about 75ml), until lightly syrupy and concentrated. Place the eschalot in a small heatproof bowl and strain over the reduced verjuice. Set aside to cool, and discard the stalks. Add the oil, vinegar and a pinch of salt flakes and whisk to combine. Add the capers, taste, and adjust seasoning – you’re looking for a balance of brightness, sweetness and subtle anise.
• 2.
  Heat a charcoal or wood grill until hot – you want steady, glowing embers. Alternatively, a barbecue flatplate or cast-iron pan works well. Meanwhile, heat a wide, heavy-based cast-iron pan over high heat and add 1 tbs extra oil, followed by the fennel segments. Spread them out in one layer, cut-side down, so they caramelise evenly. Cook for 6-8 minutes, until golden brown, then turn cut-side up, season with salt flakes and cook for a further 4 minutes. Switch off the heat and allow them to rest in the residual heat of the pan.
• 3.
  Wash the leeks thoroughly, splitting the tops, and place in a bowl of cold water to soak for 15 minutes. Lightly shake the leeks to remove any excess water, then cook directly on the grill, turning until they are charred and blackened all over (if working on a gas stovetop, place a wire rack over a gas burner and cook over the gas flame). Remove leeks and wrap tightly in newspaper. Stand for 15 minutes to steam. Unwrap leeks and peel away and discard the charred exterior. Cut each leek open lengthways to reveal the creamy heart. Place cut-side down on the hot grill and grill for 4-5 minutes, until caramelised. Brush with extra oil and season with salt flakes.
• 4.
  Drizzle the halved baby gem and turnips with extra oil. Season with a little salt flakes. Grill turnips, cut-side down, for 3-4 minutes, until caramelised – they should remain tender and juicy within. Grill baby gem lettuce, cut-side down, for 2 minutes, until charred at the edges but still crisp in the centre. Remove and set aside.
• 5.
  To assemble the salad, layer grilled fennel, baby gem lettuce, leeks and turnips with spinach. Tuck in the radish slices for crunch and colour. Spoon the verjuice dressing liberally over the vegetables, allowing it to pool in crevices and cling to the charred edges. Finish with a sprinkle of tarragon leaves and a scattering of salt flakes.
• 6.
  Serve immediately, warm and fragrant from the fire, with crusty bread, or simply on its own.