recette salade d'hiver

Léoube winter salad of spiced cauliflower and persimmon

Packed with nutritious vegetables, herbs and spices, this winter salad is the perfect dish to sustain and energise during winter. Our chef at Café Léoube, Marion Pouget, loves to create dishes which make the best of nourishing organic ingredients grown locally to us and this recipe is one of her favourites. We think it’s delicious served with a glass of Chateau Léoube rosé. (serves 4)

Ingredients :

  • 1 tbsp olive oil
  • 1 tablespoon brown sugar
  • 2 whole persimmons, halve
  • 100ml Greek yoghurt
  • 30g tahin
  • 1 tbsp lime juice
  • 1 tbsp garam masala
  • 1 cauliflower, broken into florets
  • 200g lamb’s lettuce
  • 1 chilli, finely sliced
  • 10g chervil leaves, roughly chopped
  • Salt and pepper

Method :

Heat the olive oil in a frying pan with the brown sugar. Once hot, add the persimmons to the pan, cut side down. Fry for 3 minutes over a medium heat until slightly caramelised. Remove the persimmons from the pan and keep to one side. Once cool slice each halved persimmon in half once again.

To make the dressing whisk together the yoghurt, tahini, lime juice, garam masala and 2 tbsp cold water. Add a pinch of salt and whisk until smooth and creamy. If the sauce is too thick stir in a little olive oil to loosen.

To assemble the salad, pile the cauliflower florets, lamb’s lettuce, persimmons and sliced chill into a large salad bowl. Drizzle with the dressing and finish by scattering with chervil leaves.

Serve straight away with a glass of our rose Château !

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