Selborne whippet salad

Fairlady
1 serving
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (14)

5.00 cm cucumber — English
1.00 celery stalks
40.00 g smoked ham — (or salmon trout), sliced
1.00 spinach
4.00 spring onions
15.00 ml fresh chillies — 573
3.00 lettuce — crisp
fennel — fresh, sprigs
1.00 carrot
DRESSING
5.00 ml cream
15.00 ml lemon juice
25.00 ml mayonnaise
salt and freshly ground black pepper
Worcestershire sauce
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Method:

Peel cucumber, using a potato peeler. Set peel aside.
Cut cucumber flesh, celery, smoked salmon and spinach into 5 cm long strips. Cut root off spring onions. Measure about 5 cm from base of spring onion, cut and discard extra stem. Using a sharp paring knife, cut stem lengthways 3 to 4 times, halfway down stem across width. Place spring onions in iced water to allow ends to open and curl up.
Pour olive oil over smoked salmon and mix carefully until well coated with oil.
Wash and break lettuce onto a plate.
Carefully mix celery, cucumber, smoked salmon and spinach together and sprinkle on top of lettuce. (Ensure that a certain amount of height is given to salad when preparing it.)
Arrange spring onion and fennel on salad.
Dice carrot and cucumber peel finely and sprinkle around edge of plate.
DRESSING: Mix cream, freshly squeezed lemon juice and mayonnaise together. Season to taste and add a little Worcestershire sauce.
Pour liberally over salad.
TOTAL KILOJOULE COUNT: 1 885 kJ (450 Cal).



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