This simple, tasty salad is served with homemade pickled onions and a mustard-honey dressing.
First make the pickled onion. Put the onion into a bowl and sprinkle with the sugar, cloves, vinegar and a pinch of salt. Toss well to mix, place a saucer or layer of cling film over the onions and weigh down with a can of jar. Leave while you prepare the salad, or for up to an hour.
To make the dressing, put the mustard, honey, vinegar and oil into a bowl, add a pinch of salt and pepper and stir to combine. Taste and adjust the seasoning as necessary. Set aside.
Place the watercress, lettuce, apple, celery and radishes in a bowl and mix together. Mix the dressing again, pour it over the salad and toss to ensure everything is lightly coated.
Dot pieces of the ham and cheeses over the top. Drain the pickled onion and dot this over too. Toss lightly and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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