Salads
Salade cauchoise
This easy-to-make and inexpensive warm salad is a speciality of Pays de Caux in Normandy. Use the very best potatoes you can find because you'll really notice them – they should be firm and fresh, with no give when you press their skins. If you don't have or don't like celery, fennel bulbs make an excellent alternative.
Ingredients
- 750g waxy salad potatoes or new potatoes
- 6 stalks celery
- 100g cooked ham
- a few sprigs fresh chervil or fresh parsley
- 4 tsp cider vinegar
- 1 1/2 tbsp chopped fresh chives
- 8 tbsp crème fraîche or fromage frais
- salt and pepper
Method
-
Step 1
To make the dressing stir the vinegar, herbs, salt and pepper into the crème fraîche or fromage frais. Taste and adjust seasoning.
-
Step 2
Scrub the potatoes and steam until tender. While still warm, cut into cubes and toss in half the dressing. Leave to cool.
-
Step 3
Slice the celery and cut the ham into strips. Mix with the potatoes and enough extra dressing to coat without overwhelming.
-
Step 4
Spoon into a serving dish and arrange sprigs of chervil or parsley on top.
