The ploughman’s lunch, a hearty pub favorite, consists of a plate of cheese, fruit, and pickled vegetables, served with crusty bread. This salad incorporates all the best parts of the ploughman’s lunch into a bowl, topped with a rich, creamy tarragon dressing and crisp, baked croutons. A light, tangy vinaigrette can be substituted for the tarragon dressing for a reduced-calorie version of the salad.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dressing:
- ½ cup mayonnaise
- 2 Tbsp malt vinegar, white wine vinegar, or apple cider vinegar
- 2 tsp chopped fresh tarragon, or ¾ tsp dried tarragon
- 1 tsp whole grain Dijon or brown mustard
- Salt, to taste
- Ground black pepper, to taste
Salad:
- 1 small ciabatta loaf, broken into 1-inch cubes
- 2 Tbsp olive oil
- Salt, to taste
- Ground black pepper, to taste
- 2 heads of Romaine or bibb lettuce, washed and torn
- ½ red onion, sliced
- 4 oz hard cheese, such as cheddar or cheshire
- 7 oz cherry tomatoes
- 1 apple, cored and sliced
- 6 pickled onions, cut in half
- 2 hard-boiled eggs, sliced
Directions
- Whisk together the mayonnaise, malt vinegar, tarragon, and mustard in a bowl.
- Season the dressing with salt and pepper.
- Preheat oven to 400°F.
- Toss bread cubes in olive oil and season with salt and pepper.
- Arrange in one layer on a baking sheet and bake for 15 minutes, or until crisp and golden. Mix halfway through baking to brown evenly.
- Toss dressing with lettuce, sliced onions, and cheese. Then divide into four bowls.
- Arrange tomatoes, apples, pickled onions, egg slices, and croutons on top of lettuce.
For Dressing:
For Salad:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.