Thursday 25 May 2017

Smoked ham & PICCALILLI SALAD

Gizzi Erskine

½ head caulifower, broken into florets

30 green beans, trimmed

2 radishes, thinly sliced

2 carrots, thinly sliced

½ red onion, peeled and thinly sliced

2 gherkins, thinly sliced

1 head chicory, leaves separated, washed and dried

1 head Little Gem lettuce, leaves separated, washed and dried

200g smoked ham, preferably torn from a ham hock, or thickly sliced ham, torn into pieces For the dressing 1 tsp English mustard powder

½ tsp ground turmeric

Pinch of allspice

Some grated nutmeg

½ garlic clove, peeled and grated

½ tsp sugar

Sea salt and freshly ground black pepper

2 tbsps cider vinegar

3 tbsps extra virgin olive oil

I love piccalilli and really wanted to find a way to put it into a salad but, alas, it doesn't seem to work -- it's all a bit too gungy. So, instead, I decided to make a salad with crunchy peppery vegetables and drizzle it with a fantastic, fragrant, light, bright-yellow dressing. With strips of smoked ham laced through it, this makes a marvellous salad.

Serves: Four

Preparation time: 20 minutes

1Bring a pan of salted water to the boil and throw in the caulifower and beans. Boil for two minutes, then drain and plunge immediately into iced water to cool and stop the cooking process. When they have cooled, drain and place in a mixing bowl with the radishes, carrots, onion and gherkins.

2To make the dressing, place all of the ingredients in a clean jam jar, pop on the lid tightly and shake the jar like crazy for 30 seconds.

3Pour half the dressing over the crunchy vegetables and mix thoroughly. Lay the chicory and Little Gem lettuce leaves on a large plate and drizzle the rest of the dressing over the top. Finish with the crunchy vegetables and torn ham and serve immediately.

Irish Independent

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