RECIPE: Salad of a la Grecque Vegetables
This month's recipe from Richard Bainbridge is a Greek vegetable dish to help us pretend that summer has arrived.
This little wonder of a dish is inspired by my time at the Waterside Inn, Bray with the Roux Brothers. The A lá Grecque vegetables was for a long time my responsibility so the smell of the spices take me right back to being 20 years old in a French kitchen not really knowing what was going on! Not much has really changed apart from no one swears at me in French anymore! A lá Grecque Vegetables basically translates as ‘in the style of Greece’. So the vegetables are marinated in a rich tomato and spiced marinate over night.
Salad of a la Grecque Vegetables
- 4 Baby Carrots
- 1 Turnip
- 4-6 Radishes
- 4-6 Small Onions
- 1/2 Fennel
- Quail Eggs, (Shop Brought Pickled Quail Eggs)
- Picked Herbs
All Vegetables to be Peeled and blanched in boiling salted water for 2mins then refreshed into cold water. Drained and dried onto kitchen paper.
A la Grecque Dressing
- 60g White Wine Vinegar
- 150g Good Olive Oil
- 150g Water
- 2g Coriander Seeds (Toasted, Lightly Crushed)
- 2g White Peppercorns (Crushed)
- 60g Tomato Puree
- 60g Lemon Juice
- 12g Peeled and crushed Garlic Cloves
- 60g Caster Sugar
- 2 Bay Leaves
- Handful of fresh herbs from the Garden
- Salt and pepper to taste
Place all ingredients into a pot and bring to the boil over a medium heat. Once boiling remove from the heat and gently pour over the blanched vegetables you are wanting to pickle. Allow to sit for at least 6 hours or overnight before using or store in a clean jar in the fridge for up to 3 weeks.
Place the vegetables into a small pan and bring to a simmer just to warm through (you can eat this dish cold if you wish but I prefer it a little warmed) moving around the pan until all the vegetables are well coated. Spoon the dressed vegetables into the middle of a small plate and arrange neatly (only if you can be bothered) Slice your eggs in half, season with a little sea salt and place them on top. Garnish with your flowers. Dig in and enjoy.
© Richard Bainbridge