Hot and Cold Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This special salad is wonderful for a summer lunch, and I like to serve it with smoked fish or cold poached chicken. The hot and cold effect, part raw and part cooked, brings out much more flavour than a salad would normally have. Shiitake mushrooms, when available, are ideal.


  • 250 g (½ lb) dwarf green beans, topped and tailed
  • 125 g (4


Steam or boil the beans until just tender but still with a slight crunch to them. Drain and leave on one side. Add the sliced mushrooms to the beans. Separate the leaves of the radicchio and of the Little Gem lettuce and arrange alternately around the outside of a fairly shallow large serving bowl or dish.

Very shortly before you want to eat, put 3