Recipe: Tenderstem, Rye Kernel and Tarragon Salad
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This salad is based on the Nordic diet, which focuses on grains, especially rye, and a characteristic love of aniseed flavours - hence the use of tarragon. This recipe uses traditional Västerbotten cheese, but you can also use feta, which is widely used in modern Scandinavian cuisine. Serves: 4 Preparation time: 10 minutes (plus overnight soaking) Cooking time: 25 minutes You will need: For the salad: 300g Tenderstem 150g Västerbotten (or you can use Feta cheese) 100g rye kernels/grain, boiled 3 small spring onions, roughly chopped 1/2 red pepper, finely sliced Handful of chopped fresh tarragon Salt Pepper For the vinaigrette: 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 1 small shallot, finely chopped 1/4 red chilli, finely chopped What to do: 1. Soak the grains for 24 hours, then boil until just tender (about 22 minutes). Drain and leave to cool (alternatively you can use ready-to-eat quinoa.) 2. Mix together all the ingredients for the vinaigrette. 3. Blanch the Tenderstem in boiling water until just tender (around 3-4 minutes.) 4. Add all the salad ingredients, including the Tenderstem to a bowl and crumble in your chosen cheese. Season. Drizzle vinaigrette over salad just before serving. 5. Grilled chicken can be added for a meatier salad. Tip: If you can’t get hold of whole rye grains, you can substitute with boiled wheatberries, quinoa or other preferred grains. www.tenderstem.co.uk
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