Autumn Harvest Salad with Saffron Mayonnaise
Autumn Harvest Salad with Saffron Mayonnaise

Autumn Harvest Salad with Saffron Mayonnaise

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    Serves 6
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This recipe is inspired and dedicated to the Albeburgh Food and Drinks festival taking place every year in Suffolk late Autumn. Visiting this festival made us fall in love with Suffolk and consequently been one factor influenced us to choose to open the pub in Suffolk. The festival celebrates the end of harvest and all the amazing foods grown and produced in Suffolk. The saffron is from my store cupboard, the reason for making the saffron mayonnaise is because I thought my findings deserved some luxury.

Ingredients & Method

For the saffron mayonnaise

  • 2 large free-range egg yolks
  • 1tsp dijon mustard
  • Pinch of saffron
  • Juice of half a lemon
  • Sea salt and freshly cracked black pepper
  • 250ml sunflower or light olive oil ( extra virgin olive oil is too fragrant and will be very bitter)

For the harvest salad

  • 1 small butternut squash
  • 2tbs olive oil
  • 1 small head of cauliflower
  • 100g quinoa
  • Pinch of turmeric
  • Sea salt and freshly cracked black pepper
  • 3 cooked hard boiled eggs (cooked for 6 minutes, chilled and peeled)
  • 1tbs pumpkin seeds
  • 2 radishes, finely sliced
  • 50g croutons
  • Mixed baby salad leaves such as bulls blood, red mustard leave, mizuna, rocket, land samphire, washed

Preheat the oven to 200°C and heat a griddle pan on high heat. Cut the butternut squash into wedges, rub the oil over and season, colour them in the hot griddle pan until dark coloured bar marks appear. Place the coloured squash slices on a lined baking tray in the oven for 20 minutes until cooked.

While the squash is cooking boil the quinoa in salted boiling water for about 15 minutes until tender and cooked, drain.

Cut the cauliflower into small florets and steam until tender. Once cooled dress with a dash of olive oil and seasoning, set aside with the roasted squash.

In the meantime make the mayonnaise. Whisk the egg yolks, saffron, mustard, lemon juice and seasoning on a medium size metal bowl. Slowly add the oil in a slow flowing stream whilst whisking to emulsify the mayonnaise. If it’s getting a bit too thick add a teaspoon of warm water and then continue to add the rest of the oil. Taste and adjust the seasoning of needed. Keep the mayonnaise refrigerated until needed.

Assemble the arrange the cooked squash, cauliflower and quinoa on the plate, rip the boiled eggs into pieces and scatter over the dish with the croutons, pumpkin seeds, sliced radishes and salad leaves, place the mayonnaise into small dipping pots on the plate and serve.