Green Salad with Vinaigrette Sauce




This is one of my mother’s recipe, recently revived by my sister Terese.  Today we keep a fridge full of bottles: sauces, marinades, dressings and condiments but back in the day, my mother made things from scratch.  Maybe we all should try to go back the simple way of cooking without all the additives and preservatives.


Ingredients for Sauce:

  • 1 large sprig of parsley
  • 1 large spring onion chopped
  • 2 tbs sweet pickle relish
  • 1 tsp sugar
  • 3 tbs white vinegar
  • 1 tsp salt
  • 1/2 cup olive oil.


Combine all ingredients for sauce in a blender and blend for 3 to 4 mins until creamy, pour into a jug, cover and chill for 25 to 30 min. Makes 3/4 cup.


Ingredients for Salad:

  • 4 medium potatoes
  • 250 gr (1/2 lb) whole frozen beans
  • boiling hot water
  • 125 gr (1/4 lb thick bacon
  • 1 medium white chopped onion
  • chopped parsley


Get ingredients for salad and in separate pans of boiling water, cook potatoes and beans for 12 to 15 min. Drain potatoes, peel and slice thickly and set aside to cool. Drain beans and set aside also to cool. Meanwhile cut the bacon into small chunks and cook in pan until crisp. Lift out and drain. Heap the beans into the centre of a salad bowl and arrange potato slices around the edge. Scatter bacon and chopped onion on top. Drizzle vinaigrette sauce over the vegetables and cover and chill for 20 to 25 min. Sprinkle with parsley and serve.