Introducing chef Dorothy Lee’s Raw Vegetable Plate recipe.
This starter recipe is part of our Best in Season Feast Series – a celebration of the 2022 delicious Produce Awards. Showcasing five recipes from five top Australian chefs, every creation in the series utilises ingredients from this year’s Award nominees.
Prep time 15 mins (+15 minute cook time)
Serves 4
Raw Vegetable plate with Buttermilk Ricotta and Green Sauce Ingredients
Raw vegetable plate
1 bunch radish, washed, trimmed, quartered
1 bunch baby turnip, washed, trimmed, halved
2 Lebanese cucumbers, cut into batons
1 baby carrot bunch, washed, scrubbed, halved
Buttermilk ricotta
500ml buttermilk
150ml thickened cream
Sea salt flakes (1/2 tsp)
Green sauce
2 parsley bunches, leaves picked
1 mint bunch, leaves picked
1 tablespoon Dijon mustard
1 lemon, juiced
200ml vegetable oil
Sea salt flakes (1/4 tsp)
Raw Vegetable plate with Buttermilk Ricotta and Green Sauce Method
1. Prep vegetables and chill in Electrolux 609L UltimateTaste French Door Fridge.
2. To make the buttermilk ricotta, place buttermilk into a saucepan. Bring to a boil over high heat, then set aside to cool. Once it has reached room temperature, push through a fine strainer to separate the whey. Place the ricotta mixture into a bowl and fold through the cream. Season with salt and pepper and chill until serving.
3. To make the green sauce, bring a large saucepan of water to a boil. Blanch parsley and mint leaves for 20 seconds. Drain. Add leaves and the remaining sauce ingredients into a blender and blitz until smooth. Season with salt.
4. To assemble, place the buttermilk ricotta in a bowl on a platter. Arrange vegetables around the buttermilk ricotta and drizzle with green sauce.
Best in Season Recipes
Discover more recipes from our Best in Season series. Utilising ingredients from the Produce Awards, each dish in the series has been created by a top Australian chef.
• Dorothy Lee’s Raw Vegetable Plate with Buttermilk Ricotta and Green Sauce
• Pasan Wijesena’s Sbagliato Negroni Mixed with Mistelle and Prosecco
• Tristan Rosier’s Native Spiced Porchetta with Bitter Leaf Salad, Citrus and Herbs
• Alex Prichard’s Blue Swimmer Crab with Bucatini, Tomato and Verbena Butter
• Victoria Rose’s Pavlova with Wattleseed Crème Patisserie, Cream and Poached Quince