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Salade Cauchoise
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Ingredients
300 g/11 oz new potatoes
1 garlic clove, crushed
85 g/3 oz ham, cut into strips
1 fennel bulb, chopped, or 2-3 sticks of celery
150 ml/5 fl oz double cream
½ lemon
½ bunch of spring onions, slice
3 black olives, chopped
Dressing
½ tablespoon Dijon mustard
1 tablespoon white wine vinegar
6 tablespoons grape seed oil
Salt and pepper
Details
Serves: 4
Method
Mix the ingredients for the dressing together and season to taste.
Boil the potatoes (with or without their skins) until just tender, then drain well. While the potatoes are still warm, mix them with the dressing and leave to cool.
Cut the potatoes into chunks and add the garlic, ham and fennel or celery.
Add the cream and some salt and pepper and mix well. Add a squeeze of lemon juice and mix very lightly, otherwise the cream will separate. Mix the spring onions with the olives and scatter over the salad.
Boil the potatoes (with or without their skins) until just tender, then drain well. While the potatoes are still warm, mix them with the dressing and leave to cool.
Cut the potatoes into chunks and add the garlic, ham and fennel or celery.
Add the cream and some salt and pepper and mix well. Add a squeeze of lemon juice and mix very lightly, otherwise the cream will separate. Mix the spring onions with the olives and scatter over the salad.
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