Ploughman's salad

Adam Liaw
A ploughman's platter in salad form.
A ploughman's platter in salad form. Photo: William Meppem
Difficulty
Easy

This salad version of the traditional English ploughman's lunch is like a sharing plate for one.

Ingredients

4 eggs

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) 

Method

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.