Shelf Control Pickle Salad

Serves 2 and up Prep Time 5 minutes   Rated:

Related Courses

Shelf Control

This salad is super easy to make once you have made all the components and it is also really easy to increase or decrease depending on how many people you need to serve! If you are full swing into the Shelf Control course, you will love serving this salad as you are using a lot of the things that you have made throughout the course in this one salad. The necessary element, so that it doesn't feel like you are eating loads of vinegary ingredients, is to use the cheese and also cream in the dressing. This will balance the flavours. If you wanted to keep it vegan, you could add avocado instead of cheese (or even as well as, if vegan isn't your thing!) and some cashew milk in the dressing.

I particularly like dill in this salad, as it seems to work really well with pickles. Anyhoo, enjoy this one...and pat yourself on the back for all that hard work you did before hand!

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NOTE: Clearly you need to have made the pickles for this recipe to the basil oil and then there is the vinegar...


Assemble the salad by chopping the greens and tossing them in a large salad bowl. Top with all of the pickles you want to use. The more the merrier. Some of them will be better if chopped into bite sized pieces. Top with the herbs and cheese.


Make the croutons by dicing the sourdough into cubes. Heat EVOO in a large frying pan and fry the bread until crispy, adding all the seasoning towards the end so it doesn't burn. Cool slightly before adding to the salad.


To make the dressing place all ingredients into the Thermomix bowl and blend 10 sec/speed 8. Serve with the salad.

Served with

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Shelf Control

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