Fresh piccalilli salad
Photo by Tamara West
This dish is my version of Fergus Henderson’s deconstructed picalilli recipe from his highly acclaimed book The Complete Nose to Tail. And rather good it is, too.
|1 Tbsp||Red wine vinegar|
|1||Garlic clove, crushed|
|1 tsp||Hot sauce, (I used Culley's green chile tijuna)|
|1||Lime, juice of|
|1 to taste||Freshly ground black pepper|
|75 ml||Olive oil|
- For the piccalilli dressing combine 1 tsp sugar, 1 Tbsp red wine vinegar, 1 clove crushed garlic, 1 Tbsp mustard, 1 tsp hot sauce (I used Culley’s green chile tijuana), 1 tsp turmeric, ¼ tsp salt, the juice of a lime, fresh pepper, and 75ml olive oil. Shake well and chill.
- Cut a handful of blanched green beans in half, ½ a fresh coloured cauliflower into small even-sized florets, and 5 mini cucumbers into wedges. Place them all in a bowl and add 1 Tbsp capers, a handful of parsley leaves and a sprig of french tarragon leaves.
- Liberally apply the picalilli dressing and toss well to serve.