CELERY, APPLE & YOUNG BUCK
Kerry, Daniel & Neil, Founders of Barra, Berlin
“A well made salad is all too often overlooked. Although this celery salad is very straightforward, it is carefully constructed to ensure that each bite offers something exciting. It is fresh, crunchy, chewy, acidic and it sums up what we do here at Barra - the simple things done well.”
Photo: Cate Gowers
INGREDIENTS
100g celery, chopped
30g Young Buck cheese (or another crumbly blue cheese)
30g Granny Smith, diced
3g mint, chopped
15g hazelnuts, roasted and halved
15g golden rasins
For the dressing:
1l verjus
1l apple juice
500g olive oil
RECIPE
To make the dressing, pour the verjus and apple juice into a pot and reduce by half. Season with salt and lemon juice if needed then mix with the olive oil. Leave to one side.
In a mixing bowl add the celery, mint, golden raisins, hazelnuts, apple and crumbled Young Buck. Add a pinch of salt and enough of the dressing to coat all of the ingredients well. Toss the salad in the bowl but be careful not to break down the Young Buck - a blue cheese vinaigrette is not what we’re looking for here!
Place the salad in a serving bowl and pour over any excess vinaigrette. Add a few twists of cracked black pepper and some fresh picked mint leaves.