Winter Salad

 

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Winter Salad – The Turf Tavern Pub, Oxford

Six to eight servings

 

The leafy concoctions, I, a Californian, think of as salads were not as prevalent in England. More traditional were combinations of cooked vegetables, marinated and served cold. This particular salad is a standard on the mid-day buffet table served at the Turf Tavern in Oxford; one of my favorite pubs.

 

1 large boiling potato

About 2 cups of Brussels sprouts

About 2 cups of cauliflower florets

About 2 cups of broccoli florets

1 large carrot cut into julienne

1 small leek

 

1 stalk of celery, sliced on the diagonal

1 small sweet purple onion, cut into thin rings

1 tablespoon capers, rinsed

1/4 cup chopped fresh parsley

 

1 cup mayonnaise, commercial or home-made (page XX)

1 or 2 tablespoons sweet and hot brown hot mustard (page XX)

salt and fresh coarse ground black pepper to taste

Crisp lettuce

 

Boil the potato until it can be easily pierced with a fork. Peel and allow to cool. Trim and prepare the next four vegetables. Boil each to desired degree of doneness. I like them to still have some crunch. Place in cold water to cook and drain well. Dice the potato and put into a salad bowl, and the cooked vegetables, the celery, onion, capers and parsley. Mix the mustard and mayonnaise together and add to the salad. Toss. Season to taste with salt and pepper. Serve on a plate lined with crisp lettuce leaves.

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

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