I got this recipe from a course at Cordon Vert and this is one of the very few recipes that I still use with only minor tweaking because Sarah Kearns’ recipe is already perfect!
You will need:
200 g thin asparagus
40 g walnut halves
1 pc medium orange (rind and juice)
1 tsp rock salt
1 clove garlic
3 tbsp olive oil
125 g goat cheese log with rind
1 tsp Sichuan peppercorns, toasted
1 tsp fennel seeds, toasted
3 tbsp clear honey
2 tbsp groundnut oil
1 tsp tamari
1 tbsp sesame oil
1 small cos lettuce
100 g wild rocket
What to do-
Pre-heat the oven to 200˚C.
On a baking tray, place the asparagus, walnuts, orange rind, garlic, salt, and olive oil. Roast until the asparagus starts to char in places – about 15 minutes.
Mix and then grind Sichuan peppercorns and fennel seeds- don’t forget to toast them before grinding! I just use mortar and pestle for this. Mix the spices with honey.
Slice the goats cheese log into 5 circles (you can keep the rind). Place the slices on a tin foil. Drizzle honey mixture over the cheese. Leave to marinate for 1/2 hour and then grill goat cheese until bubbling.
Mix orange juice, tamari, sesame oil and groundnut oil together for the dressing.
In a salad bowl, place the cos leaves and rocket. Put the roasted asparagus and walnuts on top. Add grilled goat cheese to the salad then drizzle dressing.
Today, I bought a living salad from the supermarket. I tried this once before, and it flopped worse than a Nicole Kidman movie. Dead within a day or two. But I thought I’d give it one more try. Well, it’s still standing up straight almost twelve hours after arriving in my kitchen. But I’ll keep an eye on it and report on its tenuous attempts at clining onto life. Check back to this blog to witness the ongoing, poignant struggle of a bunch of little plants fighting for their lives against the twin demons of inadequate sustenance and me putting them in a cheese and pickle bap from time to time. I’m not very good at keeping plants alive, but maybe the promise of cheap food will be a good incentive to try harder.
For those of us who live in garden-less flats with barely a window to show for it (I don’t need your pity, really), salad still in its soil is a little piece of farming experience brought into your very home. OK, that’s a bit much – it just seems more authentic and natural than those machined, air-tight salad bags they sell in their millions every day, which wilt and sag the minute the polythene bubble is burst. I hope it lasts. Watch this space…