smoked almond praline
- smoked almonds
- sugar
Salad of Tokyo turnip, smoked almonds and apricot
Ciaran Brennan
16th June 2026
Salad of Tokyo turnip, smoked almonds and apricot
90 min
Ciaran Brennan’s salad of Tokyo turnip, smoked almonds and apricot from Osip is a refined vegetable-led dish that balances sweetness, acidity and texture with precise modern technique.
Peppery Tokyo turnips are paired with smoked almond praline, sharp apricot jam, smooth whipped ricotta, verjus gel and fragrant bay leaf oil for a plate that feels fresh, elegant and deeply seasonal.
Ingredients
apricot jam
- 500g dried apricots
- 500g white balsamic
- 5 tbsp honey
verjus gel
- 1 litre verjus
- 18g agar
bay leaf oil
- picked bay leaves
- oil
whipped ricotta
- 1kg Westcombe ricotta
- salt
Method
smoked almond praline
Use equal parts smoked almonds and sugar.
Make a dark caramel.
Add the toasted smoked almonds.
Pour into a tray and leave to set.
Once cool, blend to a fine crumb texture.
apricot jam
Bring the honey and white balsamic to the boil.
Pour over the dried apricots.
Leave for 24 hours.
Blend until you have a thick paste consistency.
verjus gel
Combine the verjus and agar while cold.
Bring to the boil.
Leave to set.
Blend until smooth.
bay leaf oil
Use equal parts picked bay leaves and oil.
Blend at 65°C for 10 minutes.
whipped ricotta
Blend the ricotta with salt in a Robot Coupe until smooth.
Pass through a sieve.
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