Ploughmans Salad
Ploughmans Salad
Savor this quick and easy appetizer recipe from Gordon Ramsay's Ultimate Home Cooking.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 1 hour 10 minutes
  • Yield 4 servings
  • 100 grams 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
  • 6–8 slices of cooked Ham, torn into pieces
  • 100 grams best-quality Cheddar cheese,.g.Montgomery, cut into strips with a vegetable peeler
  • 100 grams 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
  • ½ tablespoon golden caster Sugar
  • 4 Cloves
  • 3 tablespoons Red wine vinegar
  • Pinch of Sea salt
  • For the dressing:
  • 1 teaspoon English mustard, to taste
  • 1 teaspoon runny Honey
  • 3 tablespoons White wine vinegar
  • 4 tablespoons Olive oil
  • Sea salt and freshly ground Black pepper
  1. 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

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