Grilled salad

4
2 hours

Ingredients

Grilled salad

  • 2 baby cabbages
  • 50g of cavolo nero
  • 50g of curly kale
  • 25g of red Russian kale
  • 1 cauliflower, large
  • 1 broccoli, large
  • 1 celeriac
  • salt

Isle of Mull cheese sauce

  • 500g of Isle of Mull Cheese, grated
  • 450g of water
  • xanthan gum
  • salt
  • pepper

Truffle custard

  • 200ml of milk
  • 200ml of double cream
  • 30g of truffle, finely chopped
  • 3 egg yolks
  • 1 egg
  • salt

Chilli herb oil

  • 50g of garlic, chopped
  • 1 chilli, small, chopped with half of the seeds discarded
  • 200g of grapeseed oil, plus extra to finish the oil
  • 40g of parsley leaves, picked
  • 3g of salt

To garnish

  • red mustard cress
  • primrose flowers
  • sunflower seeds
  • extra virgin olive oil
  • truffle, julienned

Method

1
To begin, make the cheese sauce. Melt the cheese in the water at 80°C and allow to stand for 30 minutes
  • 450g of water
  • 500g of Isle of Mull Cheese, grated
2
Allow the solids to settle at the bottom of the pan and gently pour off the liquid. Pass through a fine sieve and whisk in the xanthan, a pinch at a time, until you achieve a sauce-like consistency. Season and set aside until ready to serve
  • xanthan gum
  • salt
  • pepper
3
To make the truffle custard, bring the milk and cream to a simmer in a saucepan and add the truffle. Remove from the heat and allow to infuse for 15 minutes
  • 30g of truffle, finely chopped
  • 200ml of milk
  • 200ml of double cream
4
Place the yolks and egg in a bowl and whisk in the truffle cream mixture. Season to taste then pour into a ceramic dish, cover with cling film and cook in a steamer for 30-45 minutes or until just set with a slight wobble. Allow to cool
  • 1 egg
  • 3 egg yolks
  • salt
5
To make the chilli herb oil, place the oil, chilli and garlic in a pan and heat gently until the garlic is cooked and golden. Strain through a sieve and add enough cold grapeseed oil to give you 200g
  • 200g of grapeseed oil, plus extra to finish the oil
  • 50g of garlic, chopped
  • 1 chilli, small, chopped with half of the seeds discarded
6
Blanch the parsley in boiling water then refresh in iced water. Squeeze until dry, add to a blender and blitz with the oil and salt until you have a vivid green oil. Strain through a sieve and then muslin or a coffee filter and refrigerate until required
  • 3g of salt
  • 40g of parsley leaves, picked
7
To prepare the salad, cut the salad components into even-sized florets and pieces and set up the Big Green Egg in the usual way. Burn out the charcoal, close the bottom vent 2/3 of the way and close the top daisy wheel halfway so only the small holes are open
  • 1 celeriac
  • 2 baby cabbages
  • 50g of cavolo nero
  • 50g of curly kale
  • 25g of red Russian kale
  • 1 cauliflower, large
  • 1 broccoli, large
8
Cook the vegetables on the Big Green Egg pizza stone over the embers at 200–250°C, constantly turning the vegetables and introducing cherry wood chips to the embers to create smoke, closing the lid each time. Once cooked, season with salt
  • salt
9
When ready to serve, gently reheat the cheese sauce and froth with a hand blender. Place a spoonful of truffle custard on the base of each plate and arrange the grilled vegetables around it. Garnish with the mustard cress, flowers, sunflower seeds and a drizzle of olive oil
  • sunflower seeds
  • red mustard cress
  • primrose flowers
  • extra virgin olive oil
10
Finish with a sprinkling of fresh truffle julienne and spoon over the cheese froth to serve
  • truffle, julienned