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Rhubarb,Asparagus & Peashoot Salad
11 February 2019
Rhubarb,Asparagus & Peashoot Salad
This Salad is great to bring out for springtime or as part of a light lunch option. Macerating the rhubarb in orange juice gives it a sweet tartness
Prep Time: 8 hours Cooking Time: 0 minutes Servings: 2-4 portions
Ingredients
- 1 Stick of Rhubarb
- 1 Bunch of Aspargus
- Juice of 1/2 Lemon
- Handful of Peashoots
- Barbera Extra Virgin Olive Oil
- Salt & Pepper
Instructions
- Remove the skin from the rhubarb and peel in to thin strips, squeeze the lemon over the rhubarb and leave for 8hrs to macerate.
- Peel the asparagus and shave it into strips.
- Drain off the rhubarb and mix with the pea shoots and asparagus.
- Dress with the olive oil,salt and pepper to finish.
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Your Chef
Laurence Tottingham
Laurence is our development chef who has fantastic experience in the industry; having worked in all types of catering from country pubs to town brasseries and Michelin star establishments. He is available to customers wishing to discuss ideas, menu planning and SOSA training.
Laurence's career began as an apprentice at the Sharrow Bay Hotel in the Lake District, before moving to the USA to work in a large resort. He returned to the UK and spent 4 years working alongside Heston Blumenthal at the Fat Duck, credited as the best restaurant in the world, then going on to assist in the start up of Heston’s 'Hinds Head'. Laurence then moved back to his northern roots, working with Paul Heathcote in a number of his Manchester restaurants before going on to set up the award winning and top 100 UK listed, ‘Aumbry’ restaurant with chef Mary Ellen Mctague.
Laurence keeps his eyes on the market in order to keep you up to date and informed of what is on trend and the new products available.
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