Ingredients

  • 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

Method

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

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

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

  4. 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.