Growing up in England in the 60’s and 70’s the idea of a salad was a far cry from the salads of of today. The English salad was a handy dish because it was cold. It was sometimes served on Sunday evenings after the woman of the house had slaved over preparing Sunday lunch for the family often when the man of the house decided a few pints at the local pub was in order and he returned home only in time to take his place at the head of the table and demonstrate his carving skills. On Sunday evening a no-fuss meal of salad might be provided and of course it was a good way of using up the cold, left-over meat from lunch. A salad could also be left for the man of the house to eat if his wife had to be out in the evening. Said man didn’t have to heat anything up as he was left a plate with some lettuce and slices of tomato, hard-boiled egg, cucumber and beetroot from a jar and a couple of slices of cold meat. The dressing was Heinz Salad Cream – still to be found today and, indeed, when there was talk of this product being discontinued a nostalgic furore ensued – today Heinz is still making Salad Cream!
When I came across mention of this vinaigrette the combination of flavors instantly appealed and the dressing didn’t let me down when I tossed tomato slices and chunks of avocado in it.
2 x beef tomatoes – sliced and each slice cut into quarters
1 x avocado – diced
For the dressing:
3 tbsp. olive oil seasoned with salt and freshly ground black pepper
Juice and zest of 1/2 a lemon
1 largish garlic clove – grated
1 tbsp. of chopped basil
Place the dressing ingredients in a largish bowl and whisk together so that they emulsify.
Add tomatoes and avocado and toss well together.