Winter Salad - Rachel Khoo - The Little Paris Kitchen

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and provide a nice crunch.

Peel the parsnips and deep purple carrots, ensuring all pieces are similar size for even cooking.

Cut one apple into pieces.

Drizzle the vegetables with sunflower oil.

Preheat the oven to 200 degrees Celsius.

Bake the vegetables for about 45 minutes until cooked.

Prepare the goat's cheese mousse by mixing 200 grams of goat's cheese with 8 tablespoons of milk until smooth.

Incorporate a third of a pint of whipped cream into the cheese mixture, beating it in to loosen the mixture.

Fold in the remaining whipped cream gently to keep some air in the mixture.

Transfer the mousse into a piping bag for easy serving.

Fry 100 grams of lardon until crispy to add texture and flavor to the salad.

Prepare raw beetroot (yellow, golden, and kyoja) by cutting them into pieces.

Assemble the salad by scattering the roasted vegetables on a plate, leaving gaps for the goat's cheese mousse.

Pipe dollops of goat's cheese mousse onto the salad.

Drizzle vinaigrette over the vegetables and finish with a sprinkle of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens