Searcys VE Day Recipes: Allotment Salad

The Ministry Of Agriculture introduced the “Dig For Victory” campaign in October 1939, one month after the outbreak of the war. By persuading the public to transform their garden spaces into vegetable plots, the campaign aimed to replace imported food with locally grown produce. The campaign proved to be a roaring success. By 1943, estimates suggested that home gardens were responsible for more than one million tonnes of produce. By 1945, Britain had almost 1.4 million allotments.

Makes 4 portions

Prep time – 20 minutes

INGREDIENTS

• 150g fresh peas – podded, reserve 4 x pods of peas for garnish
• 1 x Little Gem lettuce
• 150g heritage carrot
• 150g cucumber
• 1 bunch breakfast radishes
• 150g purple radishes
• 150g watermelon radishes
• 20g wild fennel
• 30g Dijon mustard
• 100ml virgin rapeseed oil
• 20ml cider vinegar
• Sea salt and freshly ground black pepper 

Method:

• Thinly shave carrots, cucumber, watermelon, and purple radishes
• Remove outer leaves of breakfast radishes and stand in cold water
• Prepare and wash the gem lettuce cutting into small pieces
• For the dressing; place Dijon mustard and cider vinegar in a blender and slowly add rapeseed oil until emulsified, season to taste
• Arrange vegetables in a bowl, finish with a large spoon of dressing, the picked wild fennel, unzipped pea pods, and serve

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