Steve Williams, renowned chef of the illustrious 40 Maltby Street has kindly written a recipe for a delicious salad to accompany washed rind cow’s milk cheese Rollright. It’s easy and quick to prepare. A perfect Spring lunch. We hope you enjoy it.
1 bunch of radishes
1 large white turnip [globe shaped variety such as Tokyo]
1 tbsp chopped dill
1 heaped tsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp cider vinegar
1/2 tsp honey
1 heaped tsp caraway seeds, toasted and bashed in a mortar and pestle
1 slice rye bread, coarsely chopped and toasted in a little oil
250g approximately of Rollright
Slice the radishes and cut the peeled turnip into matchsticks.
Combine the mustard, oil, caraway seeds, honey and vinegar with 2 large pinches of salt and a generous grind of black pepper.
When you are ready to serve, combine the vegetables with the dressing and dill. Check the seasoning, a salad like this wants to be punchy and a bit salty on first taste because the salt and acidity of the dressing take a little time to mellow with the succulence of the radishes and turnip.
Do your best to persuade the gooey Rollright onto 4 plates and pile the salad next door.
Sprinkle over the crumbs and serve.