Purple Sprouting & Straciatella Salad

Head Chef, Tom, shares this seasonal recipe in his June Devon Life column...

Difficulty:

Prep time: 1 hour

Cook time: 20 minutes

Serves: 4

Purple Sprouting Broccoli & Stracciatella Salad Image 1

Purple Sprouting Broccoli & Stracciatella Salad Image 2

Related Tags

Fresh From Our Fields Seasonality

Ingredients

400g Field Purple Sprouting broccoli
50g of whole Almond
1 head of Oak Leaf
200g of Chew Valley Stracciatella
Olive oil
Cornish flake Sea salt
Grounded Black pepper
Pickled shallot*

*Pickled Shallot

250ml Darts Pebblebed red wine
250ml red wine vinegar
125g caster sugar
10g salt
1 bay leaf
5 juniper berries
1 clove
1 star anise
Shallot

Method

Method For Pickled Shallot

-Bring all ingredients apart from the shallot up to boil and leave aside to cool. While that is happening, peel your shallot and cut into thin rounds and separate them individually. Once the pickling liquor is ready, pour it over the shallot (enough to cover) and leave it for 1 hour.

Method for Purple Sprouting & Chew Valley Stracciatella Salad

-Wash and trim field Purple Sprouting broccoli, season it with sea salt and a good amount of olive oil. Chargrill to give it a nice colour or oven roast at 200c for 6-8 min

-Toast whole almonds with salt and olive oil in the oven at 180c for 10-12min, stirring in between. Leave to cool then crush lightly

-Wash the oak leaf and trim down to smaller leaves. Use a salad spinner to spin off the excess moisture

- To build the salad, mix your purple sprouting broccoli and oak leaf in a bowl with salt, pepper and olive oil. Place on to a plate with a nice height, then spoon decent amount of Chew Valley Stracciatella around the salad. Add a good handful of crushed almond and pickle shallot to fill the gaps. To finish off, drizzle with olive oil and season with flakes of sea salt on the Stracciatella.