MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: WW2 Whit Salad (Mock Egg Salad With Potatoes & Vegetables)
 Categories: Vegetables, Potatoes, Cheese, Dairy
      Yield: 5 servings

MMMMM---------------------MOCK POTATO EGGS---------------------------
    225 g  Carrots (8 oz); grated
     50 g  Mature Cheddar cheese
           - (1.8 oz); grated
    450 g  Potatoes (1 lb);
           - cooked, mashed
           - (Desiree)

MMMMM--------------------------SALAD---------------------------------
    450 g  Potatoes (1 lb);
           - cooked, diced
           - (Charlotte or Maris Peer)
    1/2 sm Cabbage or celeriac; grated
      3    Carrots; grated
           Baby gem lettuce leaves
     12 sm Cherry tomatoes; halved
           Fresh chives; snipped

MMMMM----------------------SALAD DRESSING----------------------------
    1/2 ts Dalt
      1 pn White pepper
    120 mL Milk (1 c)
      1 tb Vinegar
    1/2 ts English mustard powder
      1 ts Sugar

  An authentic WW2 salad recipe where the eggs (which were rationed)
  are made with carrot, a little cheese, and mashed potatoes! This
  salad looks very attractive and feeds four people with ease.
  Potatoes, that were home-grown, are put to good use in this salad
  recipe, which is very healthy due to many raw vegetables. The name
  "Whit Salad" is thought to be derived from Whitsun, which is an
  important holiday in the church calendar and was celebrated as a
  public holiday with picnics, fetes, galas, walks, dances, and
  church suppers.

  To make the potato eggs, mix the grated carrots and cheese together
  to form balls, like egg yolks; add a little of the mashed potato to
  bind them if necessary. Wrap the balls with a layer of mashed
  potato, and then cut in half, so they resemble hard boiled eggs.

  Arrange the salad ingredients on a large serving platter - lettuce
  first and then the carrots, cabbage (or celeriac), diced potatoes
  with snipped chives; arrange the tomatoes and mock egg halves
  around the outside of the salad.

  Make the dressing by whisking all the ingredients together and
  drizzle over the salad.

  NB: Any root vegetables can be used in place of the cabbage and
  carrots, and commercially made salad cream can be used too. When
  watercress is in season, decorate the salad with watercress.

  Recipe by Karen Burns-Booth

  RECIPE FROM: https://www.lavenderandlovage.com

  Uncle Dirty Dave's Archives

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