English Garden Salad

English Garden Salad

Before you start whining about the fact that I bring you yet another salad recipe, hear me out (and believe me, when you consider the number of salads I eat on a weekly basis, I hardly end up actually writing about ANY of them). This English garden salad is special, inspired by Lavender and Lovage for this month’s Secret Recipe Club. When you visit Karen’s blog, you will probably wonder why I chose a salad of all things. Why not tortellini pasta bake with sun-dried tomato pesto, or apple blackberry pie? Don’t get me wrong, all of her recipes look fabulous, but there was something about Karen’s English garden salad that spoke to me. Yes, through my computer screen I could hear it talking. It inspired me to break out of my boring salad routine and do something different. Never had I heard of the “salad cream” before so I did my own interpretation by creating a creamy yogurt and beet vinegar dressing. I couldn’t leave the eggs alone either so I pickled them in beet vinegar too. I deconstructed it and then reconstructed it until I ended up with a very pink plate that is hardly reminiscent of the original recipe. Oops. Let’s just call it my take on an English garden salad and leave it at that. English or not, it tasted good enough for any country to want to take credit for.

English Garden SaladEnglish Garden Salad English Garden Salad

5.0 from 2 reviews
English Garden Salad
Serves: 2
  • 6 leaves romaine lettuce
  • 5 cherry tomatoes, halved
  • 6 long strips of cucumber, salted
  • 1 egg, boiled (for 12 minutes) and soaked in pickled beet liquid overnight, cut into 6 wedges
  • 6 thin rings of orange bell pepper
  • 2 tbsp. yogurt
  • ½ tbsp. dijon mustard
  • 2 tbsp. vinegar (I used pickled beet liquid)
  • salt and pepper, to taste
  1. The key to this salad is really just arranging the ingredients however you think looks pretty. The colours are beautiful to begin with so just find the best way to show them off. Once you have arranged your vegetables and egg the way you like, mix together the yogurt, mustard, and vinegar, add salt and pepper as needed and drizzle it over the top. Voila! Time to eat!
You can use the liquid from store-bought pickled beets or make your own. I make quick-pickled beets simply by pouring hot vinegar, sugar, salt, pepper and a splash of water over julienned beets. Almost instantaneously you are left with a bright fuchsia liquid, perfect for pickling eggs or adding to your salad dressing.

English Garden Salad English Garden SaladEnglish Garden SaladEnglish Garden Salad
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