Fresh piccalilli salad
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.
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|1 tbsp||Red wine vinegar|
|1||Garlic cloves, 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|
|1 handful||Green beans, cut in half, blanched|
|½||Cauliflower, fresh, coloured. Cut into small even-sized florets.|
|5||Mini cucumbers, cut into wedges|
|1 handful||Parsley, leaves|
|1 sprig||French tarragon leaf|
- 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.