Smoked Ham and Piccalilli Salad
I love piccalilli and really wanted to find a way to put it into a salad, but, alas, it doesn’t seem to work - it’s all a bit too gungy. So instead I decided to make a salad with crunchy peppery vegetables and drizzle it with a fantastic, fragrant, light, bright yellow dressing. With strips of smoked ham laced through it, this makes a marvellous salad.
|½||cauliflower, broken into florets|
|30||green beans, trimmed|
|2||radishes, thinly sliced|
|2||carrots, thinly sliced|
|½||red onion, peeled and thinly sliced|
|2||gherkins, thinly sliced|
|1 head||of chicory, leaves separated, washed and dried|
|1 head||of Little Gem lettuce, leaves separated, washed and dried|
|200g||smoked ham, preferably torn from a ham hock, or thickly sliced ham, torn into pieces|
|For the dressing:|
|1 tsp||English mustard powder|
|½ tsp||ground turmeric|
|1||pinch of allspice|
|A grating of nutmeg|
|½||garlic clove, peeled and grated|
|Sea salt and freshly ground black pepper|
|2 tbsp||cider vinegar|
|3 tbsp||extra virgin olive oil|
Bring a pan of salted water to the boil and throw in the cauliflower and beans. Boil for 2 minutes, then drain and plunge immediately into iced water to cool and stop the cooking process. When they have cooled, drain and place in a mixing bowl with the radishes, carrots, onion and gherkins.
To make the dressing, place all the ingredients in a clean jam jar, pop the lid on tightly and shake the jar like crazy for 30 seconds.
Pour half the dressing over the crunchy vegetables and mix thoroughly. Lay the chicory and Little Gem lettuce leaves on a large plate and drizzle with the rest of the dressing. Top with the crunchy vegetables and torn ham and serve immediately.