Winter vegetable salad with Shropshire blue

Name: Winter vegetable salad with Shropshire blue
Total time: 1 h
Ingredients: swede or turnip or parsnip or carrot 1 large of each, peeled and roughly chopped; olive oil; garlic 3 cloves; thyme a sprig; honey a drizzle; Shropshire blue or other blue cheese 300g, crumbled; chervil 10 sprigs, leaves picked; dill 10 sprigs, stalks removed; watercress 10 sprigs; pumpkin seed oil to serve; pumpkin seeds toasted to serve; shallots 2, finely chopped; 150ml; sherry vinegar 50ml; thyme leaves 1 tbsp; white wine vinegar 200ml; sugar 2 tbsp; salt 1 1/2 tsp; bay leaf 1; black peppercorns 5; coriander seeds 10; kohlrabi 250g, thinly sliced

1 hour + overnight pickling
serves 6
Easy

This recipe for winter vegetable salad with Shropshire blue and sherry dressing comes from Dan Doherty and is a great way to get your veggie boost in the colder months. If you want to make this simpler, leave out the kohlrabi, though it adds a nice sweet-sour edge.

October 5, 2015 at 8:30 am

Ingredients

swede or turnip or parsnip or carrot 1 large of each, peeled and roughly chopped
olive oil
garlic 3 cloves
thyme a sprig
honey a drizzle
Shropshire blue or other blue cheese 300g, crumbled
chervil 10 sprigs, leaves picked
dill 10 sprigs, stalks removed
watercress 10 sprigs
pumpkin seed oil to serve
pumpkin seeds toasted to serve
shallots 2, finely chopped
extra-virgin olive oil 150ml
sherry vinegar 50ml
thyme leaves 1 tbsp
white wine vinegar 200ml
sugar 2 tbsp
salt 1 1/2 tsp
bay leaf 1
black peppercorns 5
coriander seeds 10
kohlrabi 250g, thinly sliced

Method

Step 1

To make the pickled kohlrabi, put all the ingredients except the kohlrabi in a pan with 125ml water and simmer for 10 minutes. Turn off the heat and leave to cool. Add the kohlrabi and leave it at least overnight.
Step 2

To make the dressing, fry the shallot in a pan with 1 tbsp olive oil and the thyme. Add the rest of the oil and the vinegar. Stir well and cool. Mix again to use.
Step 3

Heat the oven to 200C/fan 180C/gas 6. Toss the veg in olive oil, add the garlic and thyme and some sea salt. Roast until nicely coloured and soft, about 40-45 minutes. Drizzle with honey and toss to evenly coat.Put the warm veg in a large bowl with a large pinch of pickled kohlrabi. Add the watercress, herbs and cheese. Drizzle over the dressing and mix to coat evenly. Pile into a serving bowl, and finish with a drizzle of pumpkin seed oil and pumpkin seeds scattered on top.