CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING
The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise.
Provided by French Tart
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.).
- Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
- To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny.
- When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
- Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
- Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
ENGLISH SALAD CREAM
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.
- Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.
- Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.
SUMMER ALLOTMENT SALAD WITH ENGLISH MUSTARD DRESSING
Make this potato salad with whatever crunchy vegetables you can get your hands on - fennel, celery and spring onions would also be very welcome additions
Provided by Tom Kerridge
Categories Lunch
Time 35m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
- Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.
Nutrition Facts : Calories 144 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SPICY ENGLISH SEVEN-LAYER SALAD
This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!
Provided by Miss Sriri
Categories Salad 100+ Pasta Salad Recipes Cucumber Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
- Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
- In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 31.7 g, Cholesterol 35.7 mg, Fat 49.3 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 538.4 mg, Sugar 6.6 g
ENGLISH GARDEN SALAD
A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd
Provided by Good Food team
Categories Buffet, Lunch, Supper
Time 35m
Yield Easily halved or doubled
Number Of Ingredients 7
Steps:
- Slice the potatoes and cook them in a large pan of salted boiling water for 7 minutes. While they're cooking, trim and diagonally slice the runner beans and chop the spring onions. Add the beans to the pan and cook for a further 7-9 minutes, until the potatoes and beans are just tender.
- Drain the veg and run under cold water to halt the cooking. Shake the colander to get rid of as much water as possible, then tip into a large bowl. Add the onions and tomatoes, crumble in the cheese and mix well.
- Add most of the mint and dressing and toss everything lightly together. Tip into a serving dish, drizzle with a little more dressing and scatter over the rest of the mint.
Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.39 milligram of sodium
ENGLISH ROOM SALAD DRESSING
Years ago, there was restaurant called the English Room on Newbury Street in Boston. They would serve a big bowl of salad at every table with this wonderful dressing. I found this recipe a long time ago in one of the Boston newspapers.
Provided by Alan in SW Florida
Categories Salad Dressings
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Mix together sugar, dry mustard, paprika, celery seed, and salt.
- Add onion and grated orange peel.
- Blend in honey.
- Combine lemon juice, orange juice and red wine vinegar in seperate bowl; blend well; add to mixture.
- Add salad oil in a slow stream, beating constantly with a hand mixer or whisk.
Nutrition Facts : Calories 1131.8, Fat 87.1, SaturatedFat 12, Sodium 239.1, Carbohydrate 95.1, Fiber 0.8, Sugar 92.9, Protein 0.9
FRENCH DRESSING
Spruce up a simple green salad with a French dressing. Made with olive oil, white wine vinegar, Dijon mustard and seasoning, it's quick and easy to make
Provided by Miriam Nice
Categories Condiment
Time 5m
Yield Serves 2-3
Number Of Ingredients 4
Steps:
- Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.
Nutrition Facts : Calories 87 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Protein 0.1 grams protein, Sodium 0.09 milligram of sodium
FULL ENGLISH SALAD
Add some greenery to your traditional English breakfast and enjoy two of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. On a deep baking tray arrange the tomatoes, then mushrooms, bacon coils and sausages in lines. Season the veg and drizzle them with ½ tbsp of the oil. Bake for 35 mins, turning sausages and bacon once. Remove from oven when the meat is cooked through, the sausages have browned and the bacon is crisp.
- Meanwhile, make the dressing by mixing 1 tbsp oil with vinegar and mustard.
- Fry the eggs in the remaining oil, in a non-stick pan, cooking to your liking. Assemble the salad by placing a handful of leaves on each plate. Slice the sausages and arrange with the tomatoes, mushrooms and bacon on top of the leaves. Drizzle with dressing. Place a couple of baguette slices in the middle of the salads and lay eggs on top.
Nutrition Facts : Calories 508 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium
THE BEST SALAD DRESSING EVER!!!!!!!!!!!!!!
Make and share this The Best Salad Dressing Ever!!!!!!!!!!!!!! recipe from Food.com.
Provided by student gastronomer
Categories Salad Dressings
Time 5m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine first four ingredients with whisk. (We love garlic so we always use more.).
- Add salt and pepper to taste.
- Add a few drops of water if necessary to reach desired taste and consistency.
Nutrition Facts : Calories 735.1, Fat 81.6, SaturatedFat 11.2, Sodium 172.9, Carbohydrate 2.8, Fiber 0.6, Sugar 0.2, Protein 1
ENGLISH GARDEN SALAD
A lovely English salad from Great Britain! The mustard, honey and mayonnaise dressing makes it delicious!
Provided by Sharon123
Categories Salad Dressings
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes 10 minutes in a large pan with enough water to cover; add the beans and cook 7 minutes more.
- Remove to a large bowl.
- Add the onions, cucumber, and half of the cheese and tomatoes to the potatoes and the beans and toss the salad.
- Mix the mayonnaise, mustard and honey and pour over the salad.
- Sprinkle with the remaining cheese and mint leaves. Add a little salt and pepper if you wish.
- Serve and enjoy!
Nutrition Facts : Calories 324.7, Fat 12.7, SaturatedFat 5.2, Cholesterol 22, Sodium 663.5, Carbohydrate 45.3, Fiber 7.1, Sugar 14, Protein 11.9
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