This salad utilises many of the rarer herbs and flowers that June Henman and I have researched over the years. Combined with shaved celery heart, barrel-aged feta, Sicilian capers and olive sourdough crumbs, this dish is a light and aromatic way to start a meal. It embodies simplicity, complexity and the beauty of nature.
Serves 8
INGREDIENTS
Frozen Aged Feta Shards
500 G (1 LB 2 OZ) traditionally aged Greek feta
1 Litre liquid nitrogen
Olive sourdough crumbs
100 g (31/2 oz) pitted Ligurian olives
250 ml (9 fl oz) olive oil
2 slices sourdough bread, 2 cm (3/4 inch) thick, crusts removed
Lemon crème fraîche
50 g (1¾ oz) crème fraîche
1 teaspoon lemon juice
Lemon juice vinaigrette
1/2 eschallot, finely diced
pinch sea salt
2 teaspoons lemon juice
1/4 teaspoon dijon mustard
2 tablespoons extra virgin olive oil
To FINISH
64 pea flowers
32 ice plant buds
64 small nasturtium leaves
64 small buckler-leaf sorrel sprigs
32 salad burnet sprigs
40 tiny celery flower sprigs
80 white edible Linaria flowers
40 curly cress sprigs
16 small sweet cicely sprigs
2 tablespoons tiny Sicilian capers in oil
2 celery hearts, well trimmed
METHOD
Frozen Aged Feta Shards
1 Place the block of aged feta in the freezer for 2 hours or until firm enough to shave. Wearing appropriate protective eyewear and gloves, pour the liquid nitrogen into an insulated bowl or a small styrofoam container (see glossary for more safety information).
2 Remove the frozen feta and use a Japanese mandolin to shave 4-5 slices, as thinly as possible, into the bowl of liquid nitrogen. Allow the liquid nitrogen to further freeze the cheese for 30 seconds. Remove with a slotted spoon, put in an airtight container and store in the freezer. Repeat until all the feta has been used.
Olive sourdough crumbs
1 Put the pitted olives and 50 ml (1¾ fl oz) of olive oil in the bowl of a small food processor and blend well. Pour the paste onto a small tray and soak the sourdough slices, pressing down into the mixture on both sides of the bread to soak up all the oil.
2 Dehydrate the oil-soaked bread in an 80°C (175°F/Gas 1/4-1/2) oven or dehydrator for approximately 6 hours or until the bread is dry and crisp. When dry, crumble the bread into rough 5 mm (1/4 inch) pieces. Heat the remaining oil in a large non-stick frying pan over medium-high heat and fry the crumbs until crisp. Drain well, cool and store in an airtight container until required.
Lemon crème fraîche
1 Combine the crème fraîche and lemon juice well, cover and refrigerate until required.
Lemon juice vinaigrette
1 Mix the eschallot, salt and lemon juice. Allow the eschallot to soften for about 5 minutes. Add the mustard and mix well. Whisk in the olive oil until well incorporated and set aside until required.
To FINISH
1 Separate the pea flower petals and discard the stems. Wash all herbs and flowers in cold water and allow to dry in a single layer on a clean tea towel (dish towel). Drain the capers well.
2 Use a Japanese mandolin to finely shave the celery hearts into a large bowl. Immediately dress the shaved celery hearts with the lemon vinaigrette.
To PLATE
Place a teaspoon of the lemon crème fraîche in the centre of each serving plate and gently spread out with the back of the spoon. Place a small handful of the dressed, shaved celery heart on top of the crème fraîche. Place 8-10 olive crumbs on each pile of celery with 8-10 capers. Add a couple of slices of the shaved frozen feta on top with a small pinch of the combined herbs and flowers. Add another small handful of the celery heart, more frozen feta and a handful of herbs and flowers. Serve.
The Carousel thanks Organum by Peter Gilmore (Murdoch Books) for this recipe and image. Available to purchase now.
