Diana Henry's salad is ‘double dressed’ – tossed with olive oil, a little seasoning and lemon juice before being drizzled with the elderflower dressing
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To make the dressing, put everything except the cream and lemon juice into a food processor or blender and whizz until smooth. Pour into a small bowl and add the cream, mixing it in well. Taste and adjust the seasoning – you might need a little lemon juice if the elderflower is too sweet. It’s a sweet-sour dressing, so taste until you get it right. Don’t make this dressing longer than an hour before you want to serve, or the colour and the flavour are less ‘bright’.
Tear the cherries in ½ with your fingers and remove the stones. Peel the cucumber. Halve it lengthways and scoop out the seeds with a teaspoon. Cut the flesh into slices, about 25mm thick.
Toss the leaves, cucumber, mint leaves and cheese with the extra virgin olive oil, lemon juice and seasoning in a broad shallow serving dish. Add the cherries – if you add them sooner their juice bleeds onto the cheese. Spoon or pour on the dressing, using only as much as you need. Serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,117kJ/ 270kcals |
|---|---|
Fat | 22g |
Saturated Fat | 8.2g |
Carbohydrates | 8.5g |
Sugars | 8g |
Fibre | 1.4g |
Protein | 7.3g |
Salt | 0.6g |
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