Name: Pub Ploughman’s Salad with Crisps
Yield: Lunch for 4
Cuisine: United Kingdom
Ingredients: ½ tsp caraway seeds; 4 gherkins, cut into 1cm/½in chunks; 1 tsp poppy seeds; 75 g/2¾ oz/⅔ cup red Leicester cheese, grated; 120 g/4 oz.fine Cheddar (you choose the strength), cut into 1cm/½in cubes; 2 pickled eggs*, quartered; salt; 1 red apple, cored and sliced (optional); 12 cherry tomatoes; 2 x 30 g/1 oz.bags cheese & onion potato crisps; 2 sticks of celery, chopped; ¼ iceberg lettuce, roughly shredded; 1 bag (120 g/4 oz) mixed posh salad greens; 4 pickled onions, cut into quarters; 1 ½fat tbsp fruity chutney

Preparation info

Lunch for
4

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

It doesn’t get much more British than a ploughman’s lunch. I have long suspected that there is some brewing federation byelaw requiring this rather wonderful creation to appear on every pub menu the length and the breadth of Blighty.

The concept binds chunky cheese with chutney, pickled onions, bread and some sort of garnish. For the hungry wayfarer, or bar-propping regular, or, one presumes, actual bona fide ploughman, it is a veritable (if fattening) feast. For the uninitia