Our Recipes

The Farm salad with almond cream

20 minutes prep.

20 minutes cooking

Serves 4

Ingredients

  • 1 beetroot, peeled, julienned using a mandolin
  • 4 radishes, finely sliced
  • 1 butter lettuce, leaves roughly torn
  • 2 spring onions, white and green parts, finely sliced
  • Handful of snow peas, julienned
  • Handful of rocket leaves
  • Handful of red-veined sorrel
  • ¼ bunch of flat-leaf parsley, leaves picked and roughly chopped
  • Mixed seeds, such as sesame seeds, pumpkin seeds and flaxseeds, to serve (optional)
  ALMOND CREAM
  • 50 g sourdough bread, crust on, torn into small pieces
  • 175 ml full-cream milk
  • 35 ml extra-virgin olive oil
  • 150 g toasted almonds
  • 2½ tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard finely grated zest and juice of 1 ƒlemon
  • Salt flakes and freshly ground black pepper, to taste
  DRESSING
  • Finely grated zest and juice of 1ƒ lemon
  • 1 teaspoon dijon mustard
  • 75 ml extra-virgin olive oil
  • Salt flakes and freshly ground black pepper, to taste

20 minutes prep.

20 minutes cooking

Serves 4

Method

Step 1 For the almond cream, add the bread, milk and oil to a medium bowl and soak for 10 minutes. Step 2 Add the bread mix, including the liquid, along with the remaining ingredients to a food processor and whiz on high until you have a thick, nutty cream – if it’s a little too thick, loosen it with a touch more milk. Step 3 Add all the dressing ingredients to a clean jam jar, then seal with the lid and give it a good shake. Step 4 Add all the salad ingredients to a large bowl, pour the dressing over the salad and toss well. Step 5 To serve, spoon a good dollop of the almond cream onto a serving platter and pile the salad on top. Sprinkle over some mixed seeds, if you like.
Ingredients
Method

Ingredients

  • 1 beetroot, peeled, julienned using a mandolin
  • 4 radishes, finely sliced
  • 1 butter lettuce, leaves roughly torn
  • 2 spring onions, white and green parts, finely sliced
  • Handful of snow peas, julienned
  • Handful of rocket leaves
  • Handful of red-veined sorrel
  • ¼ bunch of flat-leaf parsley, leaves picked and roughly chopped
  • Mixed seeds, such as sesame seeds, pumpkin seeds and flaxseeds, to serve (optional)
  ALMOND CREAM
  • 50 g sourdough bread, crust on, torn into small pieces
  • 175 ml full-cream milk
  • 35 ml extra-virgin olive oil
  • 150 g toasted almonds
  • 2½ tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard finely grated zest and juice of 1 ƒlemon
  • Salt flakes and freshly ground black pepper, to taste
  DRESSING
  • Finely grated zest and juice of 1ƒ lemon
  • 1 teaspoon dijon mustard
  • 75 ml extra-virgin olive oil
  • Salt flakes and freshly ground black pepper, to taste

Method

Step 1 For the almond cream, add the bread, milk and oil to a medium bowl and soak for 10 minutes. Step 2 Add the bread mix, including the liquid, along with the remaining ingredients to a food processor and whiz on high until you have a thick, nutty cream – if it’s a little too thick, loosen it with a touch more milk. Step 3 Add all the dressing ingredients to a clean jam jar, then seal with the lid and give it a good shake. Step 4 Add all the salad ingredients to a large bowl, pour the dressing over the salad and toss well. Step 5 To serve, spoon a good dollop of the almond cream onto a serving platter and pile the salad on top. Sprinkle over some mixed seeds, if you like.
In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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