Ploughman's salad with cheese and pickle croutons

14 INGREDIENTS • 5 STEPS • 25MIN

Ploughman's salad with cheese and pickle croutons

Recipe

5.0

2 ratings
Make our best-in-season Evercrisp Apples the stars of this moreish salad that’s inspired by the classic Ploughman’s lunch. It features crisp gem lettuce, a honey and mustard dressing and cornichons, all finished with some out of this world melted cheese and chutney sourdough croutons.
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Make our best-in-season Evercrisp Apples the stars of this moreish salad that’s inspired by the classic Ploughman’s lunch. It features crisp gem lettuce, a honey and mustard dressing and cornichons, all finished with some out of this world melted cheese and chutney sourdough croutons.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

25MIN

Total time

Ingredients

Servings
4
1/2 loaf
Collection crafted seeded sourdough, torn
100 g
M&S Cornish cruncher cheddar, crumbled
2 tbsp
M&S classic ploughman's chutney
2
M&S Evercrisp apples, sliced
1
M&S Remarksable Value lemon, juiced
1
little gem lettuce, washed, trimmed, separated
200 g
M&S Collection arlintia tomatoes, halved
1 tbsp
cornichons, finely chopped
1 tbsp
M&S pickled red onions
For the dressing
4 tbsp
M&S extra virgin olive oil
1 tsp
M&S pure honey
1 tsp
wholegrain mustard
2 tbsp
red wine vinegar
1
shallot, finely chopped
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Ploughman's salad with cheese and pickle croutons
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Chop or tear the sourdough (1/2 loaf) into 5cm chunks and arrange on a baking sheet. Drizzle with olive oil. Crumble the cheddar (100 g) over the bread, dotting it around, then spoon over the chutney (2 tbsp) in random blobs. Bake for 5-10 minutes until the bread is golden brown.
step 2
Meanwhile, slice the apples (2) into half-moon shapes then toss them in the juice of the lemon (1). Set aside.
step 3
Combine the oil (4 tbsp), honey (1 tsp), mustard (1 tsp), red wine vinegar (2 tbsp) and shallot (1) in a jam jar, season with salt and pepper, pop a lid on and shake to combine. Adjust to taste.
step 4
Wash, trim and separate the lettuce leaves (1) and arrange on a big platter. Top with the apples and halved tomatoes (200 g) and scatter over the cornichons (1 tbsp) and pickled red onions (1 tbsp).
step 5
Drizzle over the dressing. Top with half the cheesy croutons, dotting them around evenly, and serve the remaining croutons in a bowl on the side.
step 5 Drizzle over the dressing. Top with half the cheesy croutons, dotting them around evenly, and serve the remaining croutons in a bowl on the side.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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