Chef: Kelly Stretton
In this episode of her Masterclass, Chef Kelly Stretton makes the perfect winter salad with goat's cheese. If you're lactose intolerant, then goat's cheese is the cheese for you, as it is significantly lower in lactose content than other cheeses- which makes this salad a great choice!
About Chef Kelly Stretton:
Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.
She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.
Goat's Cheese Winter Salad
Ingredients
- 2 x 1 inch thick slices of goat's cheese
- 4 ripe figs
- 1 loaf of sourdough
- A handful of walnuts - half of them crushed
- 2 romaine lettuces
- 2-3 leaves of radicchio/6 of red chicory
- 25g walnut oil
- 1 tbsp honey (or maple syrup)
- 1 lemon, juice and zest
- Rock salt
