• 4 ounces mixed salad greens
• Prepared vinaigrette dressing
• 8 to 12 slices of honey-baked ham, cut into triangles
• 8 to 12 slices of Kerrygold Vintage Cheddar cheese, cut into triangles
• 1 tomato, cut into wedges
• 1/2 red onion, grated
• 1 carrot, julienned
• 1 cucumber, sliced
• 8 to 10 black olives
• Brown soda bread or French bread for serving
A ploughman's lunch is a traditional salad made with sliced meat-most often chicken, turkey, ham, or roast beef-and a few slices of Cheddar cheese. In Irish pubs, it's generally accompanied by a serving of coleslaw or chutney, a few slices of tomato, cucumber, apple, or pear, and served with a basket of brown soda bread or crusty French bread.
To make the chutney: In a large saucepan over medium-low heat, combine the sugar, vinegar, salt, cardamom, ginger, mustard seeds, and cloves. Slowly bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, onion, garlic, olive oil, raisins, and pepper. Reduce the heat to low, and simmer, uncovered, stirring frequently, for 1 to 11/4 hours, or until the mixture is thickened. (After a few minutes' cooking time, the tomato skins will separate from the pulp. Remove the skins with a fork and discard.) Spoon the chutney into a clean jar or bowl, cover, and refrigerate for up to 3 weeks. Makes about 2 cups
To compose the salads: Divide the mixed greens among 4 salad plates. Drizzle with vinaigrette. Arrange the slices of meat and cheese over the greens and garnish with the tomato wedges, red onion, carrot, cucumber and olives. Spoon the chutney into a ramekin and serve it with the salad and bread. Serves 4.