Salade Cauchoise with Avocado Cream

Name: Salade Cauchoise with Avocado Cream
Ingredients: Wine vinegar; 2 small ripe avocados, peeled and stoned; Sea salt and freshly ground black pepper; 1 head of celery; 12 oz (350 g) new potatoes, cleaned, cooked, peeled and diced; 3 good-flavoured dessert apples, peeled, cored and diced; Crisp lettuce; Extra virgin olive oil; Lemon juice; 2 oz (50 g) smoked ham; 3½ oz (95 g) walnuts, chopped

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This lovely autumnal salad is from Jane Grigson’s Fruit Book.

Ingredients

12 oz (350 g) new potatoes, cleaned, cooked, peeled and diced
1 head of celery</

Sauce
Main course
September

Method

Remove the coarse stalks of the celery and chop the centre. Sprinkle the apples with lemon juice before mixing with the celery and potatoes. Add the walnuts and the ham, cut into matchstick strips.

To make the dressing, liquidise the avocados with two tablespoons of the vinegar and enough oil to make the consistency thick but pourable. Season with salt and pepper. Just before serving, l