HungryForever

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

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.