|
|
 Winter Salad
A crunchy combination of colourful fresh vegetables. British chicory is available from mid-April to mid-November. It has a distinctive bitter flavour and comes as tightly packed heads of white leaves, with yellow tips. Serves 4-6.
INGREDIENTS: Eating apple - 1 cored and chopped, Celery - 1 head sliced, Cooked beetroot - 1 peeled and sliced, Chicory heads - 2 sliced, Mustard and cress - 1 punnet trimmed, English mustard - * tsp, Sugar - * tsp, Single cream - 4 tbsp, White wine vinegar - 2 tsp, Eggs - 3 hard-boiled and cut into wedges.
COOKING: 1. Lightly mix the apple, celery, beetroot and chicory together with the cress in a large salad bowl.
2. Whisk the mustard, sugar, cream and vinegar together. Pour over the salad and toss
everything together so that everything is coated in the dressing. Add the eggs. Serve
immediately.
| | |
|
|
