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PLOUGHMAN’S SALAD REIPE

Name: PLOUGHMAN’S SALAD
Yield: 4
Ingredients: 100 g watercress (excess stalks cut off); 1 romaine lettuce (roughly sliced); 1 English eating apple (quartered, cored and cut into small chunks); 3 celery sticks (trimmed and finely sliced); 8 –10 radishes (trimmed and sliced); 6 slices –8of cooked ham (torn into pieces); 100 g best-quality Cheddar cheese (e.g. Montgomery, cut into strips with a vegetable peeler 100g best-quality Stilton, e.g. Colston Basset, cut into small cubes); 1 red onion (peeled and very thinly sliced into rings); tbsp ½golden caster sugar; 4 cloves; 2 tbsp –3red wine vinegar; Pinch of sea salt; tsp ½–1English mustard (to taste); 1 tsp runny honey; 2 tbsp –3white wine vinegar; 4 tbsp olive oil; Sea salt and freshly ground black pepper

2 years ago

May 27, 2023

Gordon Ramsay Fanclub

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.

Servings

MetricUS Imperial

Ingredients

100 g Watercress excess stalks cut off
1 romaine lettuce roughly sliced
1 English eating apple quartered, cored and cut into small chunks
3 celery sticks trimmed and finely sliced
8 –10 radishes trimmed and sliced
6 slices –8of cooked ham torn into pieces
100 g best-quality Cheddar cheese e.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 onion peeled and very thinly sliced into rings
tbsp ½golden caster sugar
4 Cloves
2 tbsp –3red wine vinegar
Pinch of sea salt

FOR THE DRESSING

tsp ½–1English mustard to taste
1 tsp runny honey
2 tbsp –3white wine vinegar
4 tbsp olive oil
Sea salt and freshly ground black pepper

Servings

MetricUS Imperial

Ingredients

100 g Watercress excess stalks cut off
1 romaine lettuce roughly sliced
1 English eating apple quartered, cored and cut into small chunks
3 celery sticks trimmed and finely sliced
8 –10 radishes trimmed and sliced
6 slices –8of cooked ham torn into pieces
100 g best-quality Cheddar cheese e.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 onion peeled and very thinly sliced into rings
tbsp ½golden caster sugar
4 Cloves
2 tbsp –3red wine vinegar
Pinch of sea salt

FOR THE DRESSING

tsp ½–1English mustard to taste
1 tsp runny honey
2 tbsp –3white wine vinegar
4 tbsp 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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PLOUGHMAN’S SALAD REIPE

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PLOUGHMAN’S SALAD REIPE

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