Summer Allotment Salad With English Mustard Dressing Food

EASY SALAD DRESSING

Steps:

• Spoon the mustard into a bowl and slowly whisk in the oil with a small whisk. Gradually add the vinegar and 1 tsp of water to make a creamy looking dressing. Season with the sugar and a generous pinch of salt. Will keep in a sealed jar for up to a month, but must be whisked again before serving.

ALLOTMENT SALAD

Steps:

• To make the dressing, combine all the ingredients in a bowl and season well.
• Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
• Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.

DRESSED ALLOTMENT SALAD

Steps:

• For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.
• Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.
• Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.