Golden endive, swede, smoked cheddar salad by Helena Puolakka

Helena Puolakka

Helena Puolakka

27th April 2018

Golden endive, swede, smoked cheddar salad by Helena Puolakka

Golden endive, swede, smoked cheddar salad recipe by Helena Puolakka, executive chef at Aster, London

Ingredients

  • Riesling vinaigrette
  • 100ml Riesling vinegar
  • 2tbsp maple syrup
  • Pinch of salt
  • 50ml walnut oil
  • 200ml Extra virgin olive oil
  • Smoked cheddar cream
  • 2 shallots finely chopped
  • 25g butter
  • 100ml white wine
  • 100ml whipping cream
  • 50g smoked cheddar crumbs
  • Swede
  • Peel the swede and finely slice with Japanese mandolin wafer thin rounds marinate in vinaigrette 1 h before serving
  • Smoked cheddar
  • Gently crumb with your fingers
  • Salads
  • Endive and red water cress or any herb/ baby leaf salad
  • Prep before and wash in gold water

Method

Mix vinegar, maple syrup, seasoning together add oil.
Sautee finely chopped shallots in butter for 2-3minutes without colour, add white wine and reduce down, add cream cook for 3-5 minutes then finish off with cheddar crumbs. Blitz with hand blender until smooth add Maldon salt and white pepper from mill.
To serve dress salad leaves with vinaigrette add cheddar crumbs finish off with slightly warm cheddar cream and toasted bread crumbs.
Alternatively swede can be replaced with wafer thin courgettes ribbons which makes a great combination with smoked cheddar.

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