Delia's Chef's Salad
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 6 ounces slice streaky bacon
- 8 ounces garlic sausage, in one piece
- 4 ounces open-cup mushrooms
- 2 1/2 ounces roquefort cheese
- 2 avocados
- 1 round lettuce, outer leaves removed
- 1 cos lettuce, outer leaves removed
- 2 ounces watercress, stalks removed
- 2 ounces arugula, stalks removed
- 4 scallions, finely chopped
- 2/3 cup sour cream
- 1 small garlic clove, peeled and crushed
- 2 tablespoons mayonnaise
- 1 teaspoon coarse grain mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon wine vinegar
- 1 tablespoon lemon juice
- salt & freshly ground black pepper
Recipe
- 1 before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes.
- 2 meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
- 3 now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces.
- 4 next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. after that, wipe the mushrooms and slice them fairly thinly (but not paper-thin).
- 5 next crumble the cheese and peel and slice the avocados.
- 6 to serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well.
- 7 just before serving, add half the dressing and mix together. add the remaining dressing and toss again so that everything gets a good coating.
- 8 finally, sprinkle over the scallions and serve immediately. this needs lots of good rustic bread on the table.
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