Ossau-Iraty is a French semi-hard sheep’s cheese with a nutty taste and creamy texture that complements the earthy beetroot.
Use Parmesan, Gruyère or Emmental, if you prefer.
Serves 4
Ingredients
4 thick slices country-style bread, roughly torn into croutons
3tbsp olive oil
400g asparagus spears, ends trimmed
150g mixed baby salad leaves
4 raw chioggia beetroot, cut into paper-thin round slices
100g Ossau-Iraty cheese, thinly sliced into shavings
For the dressing:
6tbsp extra virgin olive oil
Freshly squeezed juice of ½ small lemon
Freshly squeezed juice of ½ small orange
1tsp Dijon mustard
1 garlic clove, peeled and halved
Salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C (400°F) Gas 6. While the oven is heating, put all the ingredients for the dressing in a small jar, season and shake until combined. Set aside.
2. Put the croutons in a small food bag and add 2tbsp of the oil. Shake the bag until the croutons are coated in the oil. Spread the croutons out evenly in a large roasting pan and toast in the preheated oven for 15 minutes, turning once, until golden and crisp.
3. Brush the remaining oil over the asparagus and season with salt and pepper. Arrange the asparagus in a separate roasting pan and roast, turning once, for 10 minutes until tender and just starting to colour.
4. Meanwhile, arrange the salad leaves on a large serving platter. Top with the beetroot and asparagus, then spoon enough of the dressing over to coat and toss gently until combined. Sprinkle the Ossau iraty and croutons over before serving.
Traditional Ossau-Iraty cheese (pictured) can be bought in most fromageriesMazur Travel/Shutterstock
Extracted from Salads by Nicola Graimes, published by Ryland Peters & Small (£14.99)
