Vegetarian Cooking: Herby Cream Cheese Salads

HERBY CREAM CHEESE SALADS

Ingredients

• 200 g/7 oz cream cheese (see Buying guide)

• 5 tablespoons finely chopped fresh mixed herbs (see preparation and buying guide)

• ½ crisp lettuce (see buying guide)

• Plain flour, for ducting

DRESSING:

• 3 tablespoons olive oil

• 1 tablespoon white wine vinegar

• ½ teaspoon made English mustard

• Salt and freshly ground black pepper

How To Prepare Herby Cream Cheese Salads

1. Make the dressing: put the oil in a shallow bowl and mix in the vinegar and mustard with a fork.  Season to taste with salt and freshly ground black pepper.
2.  Spoon out the cream cheese into 20 small pieces and, with lightly floured hands, roll them into balls.  Spread the herbs out on a plate, then roll each ball in herbs to coat well.  Refrigerate for 30 minutes.
3.  Dip lettuce leaves in dressing to coat well.  Divide the lettuce leaves between 4 individual side plates, then place 5 herb – coated  balls in the centre of the lettuce leaves.  Sprinkle with salt and pepper to taste and serve (see Serving ideas).

COOK’S NOTES

TIME:

Total preparation time is 40 minutes

BUYING GUIDE:

Fresh cream cheese is available at good supermarkets and delicatessens, but if difficult to obtain, packaged full-fat soft cheese may be used.  Packets of fresh herbs are sold at large supermarkets – any mixture may be used.  Choose a Webb’s wonder, cos or iceberg lettuce for this recipe.

SERVING IDEAS:

These salads make an unusual starter, served with Melba toast  or slices of French or granary bread.  Try serving with redcurrant jelly, for a very sophisticated combination of flavours.

PREPARATION:

Chop the herbs with a sharp knife, making sure that no stalks are included.

VARIATIONS:

Use a garlic-flavoured soft cheese instead of the cream cheese.  Replace half the soft cheese with blue cheese – work the 2 cheeses together with a fork to form a smooth paste.