Windsor Salad recipe
information
310 calories per serving
ingredients
350 g (12 oz) fresh celeriac
225 g (8 oz) button mushrooms
450 g (1 lb) cooked chicken breast
100 g (4 oz) pickled cucumber
4 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons freshly grated horseradish
salt
generous pinch of sugar
few drops of Worcestershire
sauce 50 g (2 oz) lamb's lettuce
225 g (8 oz) button mushrooms
450 g (1 lb) cooked chicken breast
100 g (4 oz) pickled cucumber
4 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons freshly grated horseradish
salt
generous pinch of sugar
few drops of Worcestershire
sauce 50 g (2 oz) lamb's lettuce
method
1. Peel the celeriac, cut it into very thin slices and then into thin sticks. Wash, drain and slice the mushrooms. Cut the chicken and cucumber into strips.
2. To make the dressing, beat together the mayonnaise, lemon juice, horseradish, salt, sugar and Worcestershire sauce.
3. Stir the dressing into the salad ingredients, cover the bowl and leave the salad to stand for 20 minutes.
4. Wash the lamb's lettuce thoroughly, drain and arrange it around the rim of a salad bowl.
5. Spoon the Windsor salad into the centre.
2. To make the dressing, beat together the mayonnaise, lemon juice, horseradish, salt, sugar and Worcestershire sauce.
3. Stir the dressing into the salad ingredients, cover the bowl and leave the salad to stand for 20 minutes.
4. Wash the lamb's lettuce thoroughly, drain and arrange it around the rim of a salad bowl.
5. Spoon the Windsor salad into the centre.
serving amount
serves 4
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