My favourite dish: Hugh Fearnley-Whittingstall's carrot salad

Date:09-01-2014 08:58:41 read:3

My favourite dish: Hugh Fearnley-Whittingstall's carrot salad

Mix rhubarb and carrots for hearty winter salad

Crunchy goodness: Hugh Fearnley-Whittingstall's rhubarb and carrot salad 

Hugh Fearnley-Whittingstall has the perfect dish for a light, refreshing January lunch. “Colourful, crunchy and packed with bright, sharp flavours, this is a winning salad for the winter months when forced pink rhubarb is in season, though you can also make it later in the year with maincrop outdoor rhubarb and little summer carrots. Raw celeriac or beetroot, cut into a julienne, can stand in very nicely for the carrot. Or use two, or all three, of these root vegetables.”

Cooking time: 30 minutes

Serves two

For the dressing:

3 tbsp extra-virgin olive oil

1 tsp cider vinegar

1 tsp Dijon mustard

1 tsp honey

Sea salt and freshly ground black pepper

About 125g (4½oz) carrots (2 medium, 1 very large, or a handful of baby carrots)

About 125g (4½oz) rhubarb (a couple of good stems), trimmed

75g (2¾oz) soft or crumbly goat’s cheese or other crumbly salty white cheese, suchas Caerphilly

25g (1oz) walnut halves (or broken bits)

For the dressing, whisk the ingredients together thoroughly in a bowl, or shake in a screw-topped jar to emulsify.

Peel the carrots and cut into julienne strips (or grate them coarsely if you prefer). If using baby summer carrots, just cut them lengthways into quarters, or eighths. Put them in a bowl.

If you’re using maincrop, outdoor-grown rhubarb, use a vegetable peeler to remove the outer skin, which can be overly fibrous. If you have very tender, forced pink rhubarb, this won’t be necessary, and it’s nice to keep that lovely pink colour. Either way, slice the rhubarb very thinly, across the stems and on a slight diagonal.

Add the rhubarb to the carrot, pour over the dressing and mix well. Leave to stand for 10 minutes or so, then spread the mixture on a plate (or two plates). Tear or crumble the cheese over the top, then scatter over the walnuts. Add a grinding of pepper and serve straight away.

River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall, is published by Bloomsbury (£25)

READ: Cookbook of the week: River Cottage Fruit Everyday!

READ:River Cottage Baking recipes

    Ever For Health Copy Rights 2013