The recipe for Joan Cromwell’s Grand Salad was sourced at the Tate Museum in London. It is served in butter lettuce cups. (Photo by Nick Koon, Orange County Register/SCNG)
My sister-in-law Sue Young, hornswoggled this delicious salad recipe from the chef at the Tate Museum in London in the early ’80s. At that time, we were conducting a culinary tour that included cooking classes in London, Florence, and Venice.
The salad includes some sweet components that add zing to the mix, including diced sweet pickle, golden raisins, and a honey-spiked vinaigrette.
Joan Cromwell’s Salad
Yield: 8 servings as a first course, 4 as a main course
INGREDIENTS
1 pound fresh green beans
Vinaigrette
1/4 cup white wine vinegar
1/2 teaspoon salt and white pepper to taste
1 teaspoon dry ground mustard
1 tablespoon honey
1/2 cup vegetable oil or extra-virgin olive oil
Salad components:
1 cup golden raisins
1/2 cup slivered almonds, toasted, see cook’s notes
1/4 cup diced sweet pickle
1 teaspoon minced lemon zest
1 pound cooked bay shrimp, see cook’s notes
1 head butter lettuce, washed, separated into leaves
Cook’s notes: To toast almonds place in single layer on rimmed baking sheet and bake 3 to 5 minutes, or until lightly browned. Cool. I like the sweet taste of tiny bay shrimp (90 to 125 per pound) sourced from Canada.
DIRECTIONS
1. Trim beans (the chef said to “top and tail” the beans) and cut into 2-inch lengths. Fill a large pan or Dutch oven 3/4 full with water; bring to boil on high heat. Add beans to boiling water. Cook until barely tender, 5 to 9 minutes depending on size of beans. Drain and refresh with ice water. Drain. Wrap in clean kitchen towel. Refrigerate until chilled, or up to 2 days in advance.
2. In a large bowl, whisk vinaigrette ingredients together. Add beans and remaining ingredients except lettuce; gently toss. Taste and adjust seasoning if needed. Place lettuce “cups” on plates or serving platter. Divide salad among leaves and serve.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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