Chefs' Recipes

The Summertown Aristologist’s spring salad with fresh curd

Spring on a plate – what's not to love?
Beans, peas, asparagus and fresh curdMark Roper
6 - 8

“Spring on a plate – what’s not to love?” says Brianna Smith of Adelaide Hills’ The Summertown Aristologist. House-made curd is used here, but shop-bought buffalo ricotta will work just as well.


Green sauce


1.For the green sauce, combine oil, mustard and 100ml water in a food processor and blend, gradually adding herbs and watercress, until smooth. Season with lemon zest, lemon juice and 1 tsp salt.
2.Blanch beans, peas and asparagus in a large saucepan of boiling salted water until bright green (2 minutes), then refresh.
3.Dress vegetables, leaves and watercress with oil and lemon juice, season to taste and arrange on plate. Season curd to taste, arrange on top and drizzle with green sauce to serve.

Broad bean leaves are available at select nurseries and farmers’ markets.

Drink suggestion: An aromatic, perfumed white with lifted acidity, such as Shobbrook “Giallo” from the Barossa Valley. Drink suggestion by Aaron Fenwick.


Related stories