Name: Cucumber, Olive and Walnut Salad
Yield: Serves 6-8
Cuisine: United Kingdom
Ingredients: 1 carton fresh soured cream; salt, black pepper; juice of ½ lemon; a few large lettuce leaves; 4 oz (100 g) stoned green olives - chopped; 2 teaspoons (2 x 5 ml spoon) dried tarragon or chives; 3 oz (75 g) shelled walnuts - chopped; 1 medium sized cucumber; 3 tablespoons (3 x 15 ml spoon) single cream

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

Here is my adaptation of an old English recipe for an unusual and decorative cucumber salad. I find that the cream dressing instead of mayonnaise goes particularly well.

Ingredients

For the salad

1 medium sized cucumber
4 oz (100 g) stoned green olives - chopped

Europe
United Kingdom
Vegetarian
December
Gluten-free
Christmas

Method

Peel the cucumber and chop up into cubes. Mix it in a bowl with the chopped chives, the walnuts and the lemon juice. Arrange the leutuce leaves on a serving dish and then spoon the cucumber mixture on top. Mix the dressing ingredients together until smooth and pour over the salad.

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Ingredients

For the salad

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