Ploughman’s Salad Recipe

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serves: 4


  • 1 thick slice granary bread
  • 1 tbsp olive oil
  • salt, to taste
  • 270g cos lettuce, washed and roughly torn
  • 8 pickled walnuts, quartered
  • 30g pickled silver onions, cut into halves
  • 200g celery, finely sliced on the diagonal
  • 160g ham on the bone (or hock if you can find it)
  • 1 large pink apple, cored and cut into slices
  • 120g mature Cheddar, broken into rough chunks
  • For the dressing:
  • 2 tbsp cider vinegar
  • 2 tsp soft brown sugar
  • 2 tsp English mustard
  • 2 tsp Worcestershire sauce
  • 2 tbsp walnut oil
  • salt, to taste


  • Combine all the dressing ingredients in a clean jam jar and give a good shake. The sugar should be completely dissolved before you finish

  • Brush the bread with the olive oil, season with salt and place in the toaster until golden

  • Toss the cos leaves with half the dressing, then add all the remaining ingredients and drizzle the rest of the dressing over

  • Try replacing the apple with halved green grapes in this recipe. I also often eat this salad without the ham for a vegetarian version. You can also replace the toast with toasted walnuts if you want to go gluten-free.

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