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