This is definitely an in-a-rush-to-eat-midweek sort of salad. Boiling and peeling the eggs is the most labour intensive part! For speed I buy the ham hock pre-cooked and shredded from Marks & Spencer, and although I prefer home-made croutons, you can always buy them instead - or just toast a slice of sourdough.
The dressing uses buttermilk, instead of mayo or sour cream, and it's big bold flavour finishes the salad off perfectly. I've used a local blue cheese called "Sperrin Blue", a Dart Mountain Cheese which is a semi soft, creamy, pasteurised blue cheese which is only lightly veined. I don't like it too funky!Read More