The Ballymaloe Salad Plate

  • Cooking Time: 15 minutes
  • Serves: 1
  • Allergens: mustard, egg

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Description

The nice thing about salads is that they can really include anything you like and given a bit of help with a good sauce or dressing, never have to be dull. A very handy way of using up leftovers, a good salad combines health and taste with ease. We’ve picked one of our favourite combinations, but anything from smoked fish to pâtés, pickles or crunchy vegetables can bring a depth of flavours and textures.

Ingredients

  • 2/3 slices of baked ham or sliced roast chicken or avocado if you prefer
  • 2 tablespoons of Potato salad
  • 1 Hard-boiled egg- halved
  • 3/5 Cherry tomatoes- halved and seasoned with a sprinkle of sea salt and freshly cracked black pepper.
  • A selection of salad leaves
  • 1 tablespoon Ballymaloe Irish Beetroot- drained
  • 1 teaspoon of Ballymaloe Mayo

Dietary Suitability

Method

  1. Make the potato salad using new potatoes with plenty of fresh herbs, Ballymaloe French Dressing and Ballymaloe Mayo
  2. Simply arrange all the salad components on your plate
  3. Place a teaspoon of Ballymaloe Mayo on top of each egg yolk and add a sprinkle of salt
  4. Serve on its own or with some fresh brown soda bread

  • Cooking Time: 15 minutes
  • Serves: 1
  • Allergens: mustard, egg

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0 / 5 0

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