by Raymond Blanc

This delicious salad takes no time at all to prepare. The hardest part is grating and slicing all the vegetables. The Saint Agur Blue Crème dressing brings balance to the salad, a slight saltiness, acidity and a wonderful creaminess that makes it feel very indulgent.

Credits: Recipe © Raymond Blanc / Photo © Chris Terry

Prep Time 15 Minutes
Cook Time 0 Minutes
Serves 4
Method

  1. In a large bowl, mix all the vegetables and herbs together and set aside.

  2. In a separate small bowl, mix together the Saint Agur Blue Crème, lime juice and crème fraîche.

  3. Add the dressing to the prepared vegetables and herbs.

  4. To serve, place 3 slices of salt beef on each plate with a generous amount of the dressed vegetable salad. Garnish with a few pumpkin seeds and serve.

 

Variation: Alternatively, you could serve this as a large platter and place in the middle of the table for everyone to help themselves. You can also replace the sweet potato with carrot, parsnip or celeriac according to the seasons.

INGREDIENTS

 

12 slices salt beef

 

For the vegetable salad

1 small sweet potato, grated (150g)

¼ red onion, finely sliced (50g)

2 spring onions, finely sliced

1 apple, Braeburn or Cox Orange Pippin, grated

1 small baby gem lettuce, finely sliced

½ red chilli, finely sliced

½ bunch coriander, roughly chopped

¼ bunch mint, roughly chopped

 

For the dressing

70g Saint Agur blue Crème

1 lime, juiced

40g crème fraîche

 

Garnish (optional)

2 tbsp pumpkin seeds

 

 PRODUCT

View Method

Recipe Method

  1. In a large bowl, mix all the vegetables and herbs together and set aside.

  2. In a separate small bowl, mix together the Saint Agur Blue Crème, lime juice and crème fraîche.

  3. Add the dressing to the prepared vegetables and herbs.

  4. To serve, place 3 slices of salt beef on each plate with a generous amount of the dressed vegetable salad. Garnish with a few pumpkin seeds and serve.

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