Fennel, rhubarb, celery, radish and goat’s curd

By: Claire Thomson
From: The Art Of The Larder
Photographer: Mike Lusmore

If you can bear it, use a mandoline here for a uniform and thin slice to the rhubarb, celery and fennel. If you don’t have one, or are too terrified of these razor-sharp contraptions, just be sure to slice as evenly as you can. Use feta or mozzarella here instead of the goat’s curd if you like – I tend to always have at least one of these three stored in my fridge to use in salads such as this one.

Ingredients

Quantity	Ingredient
3 tablespoons	olive oil
2 tablespoons	lemon juice or wine vinegar
	salt
	freshly ground black pepper
3 sticks	pinkest rhubarb, trimmed and cut on an angle into 5mm slices, tossed with 1 teaspoon caster sugar
1	large fennel bulb, trimmed and cut into 5mm slices
1/2 a bunch	celery, trimmed and cut on an angle into 5mm slices, (keep the leaves separate and roughly chop)
1 bunch	radishes, trimmed and cut into 5mm slices
200g	goat’s curd cheese or young goat’s cheese
a small bunch	fresh mint, dill or parsley, leaves roughly chopped

Method

Whisk the oil with the lemon juice or vinegar, a big pinch of salt and plenty of black pepper.
Mix the rhubarb and vegetables together and gently toss with the dressing just before serving. Arrange on a wide serving plate and top with blobs of curd cheese and the chopped celery leaf and herbs. Serve immediately.

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Fennel, rhubarb, celery, radish and goat’s curd

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