PLOUGHMAN’S SALAD RECIPE | GOOD FOOD
|¼ cup olive oil|
|1 tsp seeded mustard|
|juice of 1 lemon|
|¼ cup pickled onions, plus their pickling liquid|
|salt, to season|
|freshly ground black pepper|
|6 cups mixed salad leaves|
|½ cup cornichons, halved|
|1 Granny Smith apple, cored and thinly sliced|
|1 rib celery, thinly sliced|
|4 thick slices sourdough bread|
|1 tbsp butter|
|400g good quality leg ham|
|200g good quality vintage cheddar cheese|
|4 tbsp Branston Pickle (or other preferred chutney)|
Bring a small saucepan of water to the boil, add the eggs, simmer for 8 minutes then transfer the eggs to iced water. Once cool, peel and halve the eggs. Combine the olive oil, mustard, lemon juice and a teaspoon or two of the liquid from the pickled onions in a bowl and whisk. Season with salt and add pepper to taste.
Combine the salad leaves, pickled onions, cornichons, apple and celery in a large bowl, pour the dressing over the top and toss well.
Grill the sourdough on a grill pan until well toasted on both sides, then spread with the butter. Divide the salad between four plates and arrange the toast, ham, cheese, Branston Pickle (or chutney) and eggs next to the salad, then serve.
PLOUGHMAN’S SALAD | BRITISH RECIPES | GOODTO
Provided by: GoodtoKnow
Categories: Dinner, Lunch, Packed lunch
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves: 4
|1 small ciabatta loaf, broken roughly into 2cm cubes|
|2tbsp of olive oil|
|200g cherry tomatoes|
|2 little gem lettuces, leaves separated, washed and dried|
|½ red onion, sliced|
|1 apple, cored and sliced|
|6 pickled onions, cut in half|
|100g lighter mature Cheddar cheese like Cathedral City Mature Lighter, grated|
- Heat the oven to 200ºC. Toss the ciabatta cubes in olive oil, then place on a baking sheet. Bake in the oven, (giving a good mix halfway through at which point you should add the cherry tomatoes to the baking sheet) for 15 mins.
- To make the dressing mix together the vinegar, sugar, salt, pepper and olive oil.
- Place the croutons, tomatoes, lettuce, onion, pickled onions and cheese into a mixing or salad bow.
- Pour over the dressing and give a good mix. Serve between 4 plates and eat straight away.
@context https//schema.org, Calories 453 Kcal, SugarContent 11.3 g, FatContent 22.7 g, SaturatedFatContent 6.2 g, SodiumContent 1.8 g
PLOUGHMAN’S LUNCH SALAD RECIPE – BBC FOOD
Each serving provides 404 kcal, 19g protein, 29g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 6g fibre and 1.9g salt.
Provided by: Hattie Ellis
Prep time: 30 minutes
Cook time: 10 minutes
Yield: Serves 1
|1 tsp olive oil|
|50g/1¾oz mature Cheddar, grated|
|6 cherry tomatoes, halved|
|30g/1oz salad leaves, washed|
|50g/1¾oz slice granary bread, torn into pieces|
|½ red onion, thinly sliced|
|½ tsp runny honey|
|1½ tsp cider vinegar|
- To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes.
- Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top.
- When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing.
Calories 404kcal, CarbohydrateContent 29g, FatContent 22g, FiberContent 6g, ProteinContent 19g, SaturatedFatContent 11.5g, SugarContent 10g
PLOUGHMAN’S SALAD | DINNER RECIPES | WOMAN & HOME
Provided by: Woman and Home
Categories: Dinner, Lunch, Main course
Yield: Serves: 4
|1 thick slice granary bread|
|1 tbsp olive oil|
|salt, to taste|
|270g cos lettuce, washed and roughly torn|
|8 pickled walnuts, quartered|
|30g pickled silver onions, cut into halves|
|200g celery, finely sliced on the diagonal|
|160g ham on the bone (or hock if you can find it)|
|1 large pink apple, cored and cut into slices|
|120g mature Cheddar, broken into rough chunks|
Combine all the dressing ingredients in a clean jam jar and give a good shake. The sugar should be completely dissolved before you finish
Brush the bread with the olive oil, season with salt and place in the toaster until golden
Toss the cos leaves with half the dressing, then add all the remaining ingredients and drizzle the rest of the dressing over
Try replacing the apple with halved green grapes in this recipe. I also often eat this salad without the ham for a vegetarian version. You can also replace the toast with toasted walnuts if you want to go gluten-free.