Summer Allotment Salad With English Mustard Dressing Recipes

EASY SALAD DRESSING

Easy salad dressing image

Rustle up this easy vinaigrette with Dijon mustard, olive oil and white wine vinegar. This simple salad dressing will keep in a jar for up to a month

Provided by Barney Desmazery

Time 5m

Number Of Ingredients 4

Ingredients

1 tbsp Djion mustard
100ml olive oil
2 tbsp white wine vinegar
small pinch sugar

Steps:

Spoon the mustard into a bowl and slowly whisk in the oil with a small whisk. Gradually add the vinegar and 1 tsp of water to make a creamy looking dressing. Season with the sugar and a generous pinch of salt. Will keep in a sealed jar for up to a month, but must be whisked again before serving.

Nutrition Facts : Calories 273 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Protein 0.2 grams protein, Sodium 0.4 milligram of sodium

ALLOTMENT SALAD

Allotment salad image

Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

Provided by Tom Kerridge

Categories Side dish

Time 30m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 11

Ingredients

8 asparagus spears, halved
250g green beans , halved
250g long-stem broccoli , chopped into 2cm lengths
200g peas , fresh or frozen
8 radishes , sliced
1 pointed cabbage , shredded
4 spring onions , sliced
handful of mint leaves, chopped
4 tbsp olive oil
1 tbsp Dijon mustard
1 lemon , juiced

Steps:

To make the dressing, combine all the ingredients in a bowl and season well.
Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.

Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

DRESSED ALLOTMENT SALAD

Dressed allotment salad image

This late-summer salad makes use of veg you can easily grow yourself

Provided by Barney Desmazery

Categories Afternoon tea, Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 40m

Number Of Ingredients 10

Ingredients

400g new potato
4 eggs
300g runner bean , stringed and sliced
85g radish , trimmed and sliced
1 robust lettuce, like Little Gem lettuce or Webb's
2 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp English mustard
142ml tub single cream
pinch cayenne pepper

Steps:

For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.
Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.
Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.

Nutrition Facts : Calories 324 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.29 milligram of sodium

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