English garden salad with homemade salad cream

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By: Matt Tebbutt From: My Kitchen...

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This recipe is classed as easy

Rating 3.14 / 5 (28 votes)

Prep time:
15 min
Cook time:
20 min
Serves:
4

Try making Matt Tebbutt's homemade rich salad dressing to transorm a simple traditional salad into something rather special

Method

1. For the salad cream: place the ingredients seasoned with 1tsp salt into a pyrex glass bowl over a pan of simmering water (bain marie style) and whisk for about 20 minutes or until the flour is cooked out and the salad cream is smooth and glossy. Remove and leave to cool.

2. Meanwhile prepare the salad. Chop the vegetables – slice the tomatoes, cut the rashines in half, slice the cucumber in half then into batons, remove the seeds. Divide the lettuce leaves and plate onto a serving platter with the spring onions, laying everything out in a pretty way. Season with salt and pepper. Add the eggs into bitesize pieces and place in the serving platter.

3. Drizzle over the cooled salad dressing and serve immediately.

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Latest Comment

 

Hi Rebecca
Firstly I apologise for contradicting the double cream amounts as I know you know what you are talking about. I'm going to be using this salad cream to go with my Lumpfish crab meat and King Prawn cocktails. Its a starter for my OH's Birthday meal and he prefers salad cream to mayo for the Rose Marie sauce. This should suit nicely.

Joobes Joobes  Posted 28 Nov 2012 11:59 AM
 

Hi Joobes, thanks for your comment, we've checked the original recipe and it does indeed use 500ml double cream - this will be enough to make the salad cream for this recipe and with some leftover too. Why not use the leftover salad cream to drizzle over one of these salads - [link] The salad cream, kept refridgerated, will keep for 1-2 weeks.
Hope this helps, let us know how you get on.
Rebecca

Becs Good Food Becs Good Food  Posted 27 Nov 2012 12:00 PM
 

500ml of double cream...is that a missprint??

Joobes Joobes  Posted 27 Nov 2012 10:11 AM