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Salad Days with Suttons

salad days

Browsing through the Suttons archives I came across this little booklet, Salad Days with Suttons. Dating back to the early 1970s the booklet was produced when Suttons was still based at Reading. The booklet contains “favourite salad recipes that we have collected from friends and colleagues. We have tried them all, and hope that you will too.”

Some of the recipes remain popular today whereas others, such as Salad Dressing au Lard, seem to have thankfully remained in the past. There’s at least one statement in the booklet that certainly still rings true, “… there is nothing to beat the flavour of fresh salads made from home-grown produce.”

Here’s a selection of recipes that you might like to try, and yes, I’ve included Salad Dressing au Lard!

Cucumber and Fennel Salad
Slice a bulb of fennel and some radishes and mix with cucumber cut into strips. Pour over this a dressing of oil, lemon juice, garlic, salt, pepper and chopped mint.

BeetrootBeetroot Thermidor
Dice cooked beetroot and put in a bowl with a dressing made from fresh cream, French and English mustard, lemon juice and salt. Mix well and sprinkle with grated horseradish.

Hot Potato Salad
Scrub new potatoes and boil until just tender. Skim them and slice them. In the meantime fry a few chopped rashers of bacon and pour the fat over the sliced potatoes. Make a dressing of olive oil, lemon, juice, salt, chopped onion and parsley, and toss the salad, coating each slice with the tasty mixture. Garnish with chopped fried bacon.

Cauliflower -Tri-colour-Collection

Cauliflower -Tri-colour-Collection

Cauliflower Mayonnaise
Cook an uncut cauliflower lightly, then marinade it, face down in a bowl of vinaigrette. When ready to serve place it on a dish on its stalk and spoon some mayonnaise over the top. Sprinkle with paprika.

Provencal Leeks
Chop leeks into 1” lengths and simmer in oil for 5 minutes. Add skinned tomatoes, olive, lemon juice and a little grated lemon peel for a further 5 minutes. Add soft-boiled eggs.

Eggs Stuffed with Spinach
Cook 0.5lb of spinach, drain, dry and chop. Mix with 3oz cream cheese, 1oz parmesan and the yolks of 6 hard-boiled eggs. Mash with salt, black pepper and nutmeg. Stuff 12 eggs cut lengthways.

And finally …

Salad Dressing au Lard
Using streaky bacon render the fat then mix in boiling hot vinegar, salt and pepper. Very good with cabbage, chicory, corn salad and endive.

If you fancy having a go at making any of these recipes then do please post a comment and let me know how they tasted. I may even try a few myself.

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