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