I thought I would share another of the foodie treats I am demonstrating at Country Living this week. This one is my Scottish Salad Spoons recipe from my new book A Wee Taste Of Scotland.
When I was writing this book I was immersed in all things party orientated. Was thinking of ways to down size Scottish dishes and make them more party friendly. I also wanted to bring in some new ideas and mix in recipes from the past too.
Thinking of parties reminded me of those my Mum and Dad would have in the sixties and seventies when the height of sophistication was pickled onions, cheese straws and often Russian salad.
I remember that my Mum used to buy this in a little tiny can and we only ever got to taste it when she brought it out for a party.
That got me thinking, why not put together the real standard Scottish veggies and have them in a homemade mayonnaise as a Scottish salad. How to serve them? Well have it on a spoon, the Scottish Salad Spoon was born!
This really is a quick and easy recipe so perfect when you are pushed for time but want more things for the party table.
For Scottish Party Salad Spoons you will need;
1 large carrot peeled and diced
100g/3 1/2 oz turnip peeled and diced
1 potato peeled and diced
2 tablespoons frozen peas
1/2 small red onion finely chopped
1 egg yolk
150ml/5oz olive oil
1 clove garlic minced
1/2 teaspoon grated lemon zest
1 tablespoon white wine vinegar
salt & pepper to taste
Here’s How to make your Scottish Party Salad Spoons;
Cook the diced veggies in a pan of boiling water for 10 minutes tossing in the frozen peas for the last 3 minutes. Do not cook the onion!
Rinse the cooked veggies under a cold tap and drain thoroughly.
Make the mayonnaise by beating the egg and drizzling in the oil very slowly. Finish off with the garlic and the vinegar and seasoning.
Toss the cold vegetables in the mayonnaise and serve on spoons.
Quick and easy to prepare, like all the best party food!
Karon x
Scottish Party Salad Spoons
Ingredients
- 1 large carrot peeled and diced
- 100 g/3 1/2 oz turnip peeled and diced
- 1 potato peeled and diced
- 2 tablespoons frozen peas
- 1/2 small red onion finely chopped
- 1 egg yolk
- 150 ml/5oz olive oil
- 1 clove garlic minced
- 1/2 teaspoon grated lemon zest
- 1 tablespoon white wine vinegar
- salt & pepper to taste
Instructions
- Cook the diced veggies in a pan of boiling water for 10 minutes tossing in the frozen peas for the last 3 minutes. Do not cook the onion!
- Rinse the cooked veggies under a cold tap and drain thoroughly.
- Make the mayonnaise by beating the egg and drizzling in the oil very slowly. Finish off with the garlic and the vinegar and seasoning.
- Toss the cold vegetables in the mayonnaise and serve on spoons.
Leave a Reply