This is a salad inspired by, rather than true to the notion of, piccalilli. It goes well with any terrine or pâté, as well as cold meats or smoked fish.
Ingredients
- 200g French beans, topped and tailed
- 2 smallish carrots, finely sliced
- 1 red onion, finely sliced
- 8-10 radishes, finely sliced
- 1 small or ½ medium cauliflower, broken up into florets
- 1 tbsp English mustard powder
- 1 tsp white wine vinegar
- 2 tbsp mild oil (cold-pressed rapeseed oil is good)
- 2 tbsp crème fraîche
- 2 x 85g bags or bunches of watercress
Method
- 1. Blanch the beans in boiling water for 2 minutes, refresh in cold water and drain thoroughly.
- 2. Combine all the vegetables in a large salad bowl. Whisk the mustard, vinegar and oil together in a bowl and stir in the crème fraîche. Toss the vegetables in this dressing, then season. Just before serving, carefully fold the watercress into the salad.
Nutritional info
Per serving: 159kcals, 11.1g fat (2.8g saturated), 6.4g protein, 9.9g carbs, 7.7g sugar, 0.1g salt