Bruce Poole's Salad of Young English Vegetables with Tarragon Crea

[Andy Lynes]

Bruce Poole's Salad of Young English Vegetables with Tarragon Cream

This recipe is from the Leaf Salads course in the eCGI.

Chef Bruce Poole introduces the recipe:

"This is totally delicious with romaine lettuce hearts or any good crunchy leaves. The spring vegetables are simply blanched and refreshed then dressed to order. Good vegetables to use are carrots, radishes, tomato concasse, turnips, broad beans, green beans, peas, leeks and beets (dressed separately)."

• 1 head of romaine lettuce, trimmed of outer leaves and separated
  
• 20 baby carrots, peeled, blanched until tender then refreshed in ice cold water
  
• 20 radishes trimmed
  
• 2 tomatoes, skinned, deseeded and cut into concasse
  
• 20 baby or 4 small young turnips quartered, blanched until tender then refreshed in ice cold water
  
• 250 g broad beans, blanched until tender then refreshed in ice cold water
  
• 250 g peas, blanched until tender then refreshed in ice cold water
  
• 8 baby leeks (or 2 medium young leeks sliced into rounds), blanched until tender then refreshed in ice cold water
  

extra virgin olive oil

• 
  

white wine vinegar

• 
  

salt and pepper

• 
  

Tarragon Cream

• yolks from 2 hard boiled eggs, sieved
  
• 1 tsp of Dijon mustard
  
• 1 T of white wine vinegar
  
• 150 ml double (heavy) cream
  
• 1 small bunch of tarragon, finely chopped
  

Combine all the ingredients in a large bowl and dress as per Green Salad recipe . Divide the salad equally amongst four plates and arrange attractively. Spoon over the tarragon cream dressing

Tarragon Cream

Mix the yolks, mustard and vinegar in a bowl, whisk in the cream then stir in the chopped tarragon.

Keywords: Salad, eGCI

( RG909 )