Another English Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic salad of lettuce, endive, celery, and slices of beetroot in an egg yolk, mustard, cream, olive oil and vinegar dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Another English Salad.
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This is a classic recipe for a Victorian version of Another English Salad II that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 368.—ANOTHER ENGLISH SALAD.
Prepare a salad composed as follows: viz.,—a cabbage lettuce, a head of endive, shred celery, and slices of beetroot ; season with a salad mixture composed as follows : viz.,—place the yolks of two hard-boiled eggs in a basin with a teaspoonful of salt, ditto of made mustard and a little pepper ; with the back part of the bowl of a wooden spoon, bruise the yolks and mix in gradually with them a good tablespoonful of double cream; after which further incorporate therewith half a gill of salad oil and a couple of spoonfuls of vinegar ; the sauce finished, use it as directed above.
Modern Redaction
Ingredients:
1 cabbage lettuce (any lettuce with a rounded head, like cabbage eg iceberg)
1 endive
1 celery heart, with leaves, shredded
2 slices of beetroot, finely diced
2 egg yolks
1 tsp sea salt
1 tsp English mustard
freshly-ground black pepper, to taste
1 tbsp double cream
35ml olive oil
2 tsp vinegar
Method:
Shred the cabbage and slice the endive. Combine in a bowl with the celery and beetroot.
For the sauce, place the egg yolks in a bowl along with the salt, English mustard and black pepper. Bruise the egg yolks with the back of a spoon then work in the double cream until the mixture is smooth. Now work in the olive oil and vinegar. Pour this sauce over the salad ingredients, toss to coat and serve immediately.
