PLOUGHMAN’S SALAD
The ploughman’s has been a mainstay of pub menus since the Fifties – quite rightly because it was an instant classic the moment it was dreamt up by the Cheese Marketing Board.
Servings4
Ingredients
- 100g Watercressexcess stalks cut off
- 1 romaine lettuceroughly sliced
- 1 English eating applequartered, cored and cut into small chunks
- 3 celery stickstrimmed and finely sliced
- 8 –10 radishestrimmed and sliced
- 6slices –8of cooked hamtorn into pieces
- 100g best-quality Cheddar cheesee.g. Montgomery, cut into strips with a vegetable peeler 100g best-quality Stilton, e.g. Colston Basset, cut into small cubes
FOR THE QUICK PICKLED ONION
- 1 red onionpeeled and very thinly sliced into rings
- tbsp ½golden caster sugar
- 4 Cloves
- 2tbsp –3red wine vinegar
- Pinch of sea salt
FOR THE DRESSING
- tsp ½–1English mustardto taste
- 1tsp runny honey
- 2tbsp –3white wine vinegar
- 4tbsp olive oil
- Sea salt and freshly ground black pepper
Instructions
- First make the pickled onion. Put the onion into a bowl and sprinkle with the sugar, cloves, vinegar and a pinch of salt. Toss well to mix, place a saucer or layer of cling film over the onions and weigh down with a can of jar. Leave while you prepare the salad, or for up to an hour.
- 2. To make the dressing, put the mustard, honey, vinegar and oil into a bowl, add a pinch of salt and pepper and stir to combine. Taste and adjust the seasoning as necessary. Set aside.
- 3. Place the watercress, lettuce, apple, celery and radishes in a bowl and mix together. Mix the dressing again, pour it over the salad and toss to ensure everything is lightly coated.
- 4. Dot pieces of the ham and cheeses over the top. Drain the pickled onion and dot this over too. Toss lightly and serve.
HOW TO LIGHTEN DRESSINGS
- If you find your dressing is a bit heavy (which can sometimes be the case with olive oil vinaigrettes), add some groundnut oil or a touch of water to loosen, or lighten it.
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