DECONSTRUCTED PICCALILLI
A salad created by my sous-chef, Dorothy Harrison. Not too surprisingly, it goes very well with cold meats or oily fish, as well as being a fine dish eaten by itself.
Ingredients
Dressing
1
tsp
sugar
a splash of red wine vinegar
2
tsp
English prepared mustard
2
cloves
of garlic
peeled and thoroughly crushed
cup
⅞extra-virgin olive oil
sea salt and black pepper
SALAD
1
cauliflower head
broken into generous florets
1
in
cucumber
cut into 3 sections, then slicedhalf lengthwise, then each half into 3 long wedges
1
in
red onion
peeled, cuthalf and sliced very thinly
1
pounds
½French Beans
topped and tailed and blanched in boiling salted water for 3 minutes
a handful of capers
extra-fine if possible
Instructions
To make the dressing, dissolve the sugar in the red wine vinegar, mix with the other ingredients, and season to taste.
To create the salad simply toss the vegetables and capers in the dressing and serve.