By Anatolian meals is as numerous because the huge peninsula itself. Mayfair restaurant Rüya is aware of this effectively and ensures their menu displays the eclectic mixture of flavours and substances that the nation is known for.
When requested to explain the delicacies to first-timers, government chef Colin Clague says: “I describe it as just like the meals of Turkey – while having influences from different nations like Armenia and Georgia for instance – concentrating on the standard of the substances and letting them converse for themselves.
To heat you up on this chilly climate, Clague has created a dish influenced by his time at Jean George – a more healthy tackle the well-known chef’s sprout and kale Caesar salad embracing in-season Brussels sprouts with Mediterranean and Turkish flavours.
What was the inspiration behind this dish?
I used to work with Jean George and he had a sprout and kale Caesar salad, I simply tailored it to be a extra wholesome Mediterranean/Turkish recipe, vastly fashionable in winter.
For those who might describe Rüya in three phrases, what would they be?
Fashionable, devoted and alluring.
Tremendous inexperienced kale and Brussels sprout salad
Serves 3-4 individuals
Elements
Salad
300g kale (take away the stalk, wash and chop julienne)
500g Brussels sprouts
3 tbsp flat leaf parsley
200g child spinach (take away the stalk, wash and chop julienne)
60g walnuts (roughly chopped)
Massive pinch sea salt (to style)
Freshly cracked black pepper
3 backyard purple radish (thinly sliced)
200g feta cheese
Lemon and garlic dressing
100g further virgin olive oil
40g contemporary lemon juice
40g bottled water
20g honey
3g garlic minced
40g shallot (lower in half)
5 every sprig of thyme
3 turns freshly cracked black pepper
Methodology
To make the dressing
Grate the garlic on a micro-plane and whisk along with the lemon juice, water, and the honey in a small bowl.Whisk in your olive oil, add the shallots and thyme sprigs, season with the black pepper.Depart to infuse for twelve hours to let the flavours intensify.Pressure via a muslin fabric or a espresso paper and retailer in an hermetic container within the fridge till wanted. Notice that it’ll preserve as much as three days within the fridge.
To organize the salad substances
Take the kale and child spinach and provides them a superb wash then dry in a salad spinner.As soon as dry take away the stalks and lower into julienne however preserve them in separate containers.Take the sprouts and take away the outer leaves then lower in half and take away the stalk earlier than reducing julienne; preserve in a separate container.Take away the stalk from the flat leaf parsley and rinse – use the salad spinner to dry as soon as once more and retailer in a separate container.Roughly chop the walnuts and slice the purple radish with a peeler to make very skinny slices; retailer in ice chilly water till wanted.Crumble the feta cheese.
To serve
Take a big salad bowl and begin layering all the substances; that is the half that comes down to private style so you possibly can select how a lot of every ingredient you wish to add.Pile up all the substances in your serving bowl and add the chopped walnuts and the crumbled feta.Drizzle over the dressing as you don’t need the salad to be moist so possibly serve further on the facet.To complete, add the radish as a garnish.
Factbox
Rüya
Tackle: 30 Higher Grosvenor St, London W1K 7PH, United Kingdom
Telephone: +44 20 3848 6710
Web site: ruyalondon.com
