Having visited the Haddington Farmers Market on a weekend away in Whitekirk, I experienced what one might refer to as a “shopping blackout.” In a flurry from stall to stall, knocking well-meaning senior citizens to the ground, I racked up a pricey haul of seasonal fruit and veg, local pantry products and Scottish deli heroes.
I have named this salad “Whitekirk Salad” since the ingredient list is both too long and too varied to bare a single name. It’s not the most accessible recipe in terms of ingredient specificity, but that’s half the fun of seasonal cooking!
- 100g East Coast Cured Fennel salami, roughly chopped into bite-sized chunks
- 1 Large Fennel Bulb, fronds saved for garnishing, roughly chopped
- 200g Cavalo Nero, tear leaves, chop
- 1 Large Purple-skinned potato, diced
- 1 Acorn Squash, diced
- Crumbled blue cheese to taste
- 2 tbsp Braeburn Apple Juice
- 2 tbsp Balsamic vinegar
- Tip your diced acorn squash and potato into a roasting pan and toss with oil and flaky sea salt. Roast in a 180-degree oven for 50 minutes, or lightly browned and tender in the center.
- Place your fennel salami in a cold thick-bottomed pot, with a little olive oil and bring to a light sizzle. This will help the salami to release its wonderful oils. As the salami starts sizzling, add the chopped fennel and cover with a lid. Allow the fennel to soften for 5 minutes.
- Add you chopped Cavalo Nero stock to the sweating fennel. This gives them the extra time they need to soften. After 5 minutes, add the Cavalo Nero leaves. Give it all a good toss and pop the lid on. Don’t worry if your leaves have excess water from
washing; A little water actually helps steam the leaves.
- remove your squash and potato from the oven and tip into the pot. Add the apple juice and balsamic vinegar and give it a good mix. Salt, season and serve. Braeburn apple juice isn’t as sweet as other apples and adds depth without being too heavy-handed.
- Crumble over the top a good quality blue cheese and the saved fennel fronds.
If you want to add a protein to this dish, a simple seasoned steak makes a great companion.