This dish is my version of Fergus Henderson’s deconstructed picalilli recipe from his highly acclaimed book The Complete Nose to Tail. And rather good it is, too.
Dressing
| 1 tsp | Sugar |
| 1 Tbsp | Red wine vinegar |
| 1 | Garlic clove, crushed |
| 1 Tbsp | Mustard |
| 1 tsp | Hot sauce, (I used Culley's green chile tijuna) |
| 1 tsp | Turmeric |
| ¼ tsp | Salt |
| 1 | Lime, juice of |
| 1 to taste | Freshly ground black pepper |
| 75 ml | Olive oil |
Salad
| ½ | Cauliflower, fresh, coloured. Cut into small even-sized florets. |
| 1 handful | Green beans, cut in half, blanched |
| 5 | Mini cucumbers, cut into wedges |
| 1 handful | Parsley, leaves |
| 1 Tbsp | Capers |
| 1 sprig | French tarragon |
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Directions
- For the piccalilli dressing combine 1 tsp sugar, 1 Tbsp red wine vinegar, 1 clove crushed garlic, 1 Tbsp mustard, 1 tsp hot sauce (I used Culley's green chile tijuana), 1 tsp turmeric, ¼ tsp salt, the juice of a lime, fresh pepper, and 75ml olive oil. Shake well and chill.
- Cut a handful of blanched green beans in half, ½ a fresh coloured cauliflower into small even-sized florets, and 5 mini cucumbers into wedges. Place them all in a bowl and add 1 Tbsp capers, a handful of parsley leaves and a sprig of french tarragon leaves.
- Liberally apply the picalilli dressing and toss well to serve.
