from the Archive
This salad was first served at a pretty hotel overlooking a ferry terminal in Mallaig, Inverneshire; the guests loved it. It's adapted from Robert Carrier, one of the first modern tv chefs and a master at translating classic French cuisine into home cooking.  |
| Crisp juicy harvest fruit teams with succulent meats in a magnificent low-carb salad 'Bliss. Has everything one could want in a salad.' updated aug/19 |
Rotisserie chicken, a bit of ham, good English harvest fruit & veg creates an unforgettable main course salad. The flavours and textures are delightful together, especially the hum of heat in the background.
There is a bit of chopping but much of the salad can be prepared the night before. Consider it an opportunity to form bonds over lunch prep.
The salad isn't frugal but none of the ingredients are expensive and it feeds a lot of people. Make it go further with baked sweet potatoes, bread rolls or Flaky Savoury Biscuits and gorgeously scented vine tomatoes.
Dessert is an I'm on Holiday Too! Easy-Peasy Chocolate Cake.
Cost: £7'ish
Feeds: 8 with sides
Ingred:
450g/1 lb cooked chicken, skin removed (supermarket rotisserie is fine)
175g/6 oz cooked ham or salt beef
2 large or 4 small oranges
1 c/240 ml yoghurt-mayo & zest & juice of a lemon
4 stalks celery, peeled & thinly sliced
1 lge green pepper, seeded, cored and finely diced
4 radishes, in matchsticks 2 tbsp finely chopped fresh parsley
4 tsp finely chopped fresh chives or spring onion tops
2 eating apples
8 drops tabasco or 1/2-1 tsp chilli flakes
generous pinch cinnamon (opt)
s & p
soft lettuce leaves, and extra chopped chives & parsley to garnish.
Method:
