Shredded Lettuce Salad with Condensed Milk Dressing
This is an old-fashioned salad and dressing that many New Zealanders remember fondly from their childhood.
Quantities for the salad may vary, but lettuce should be the main part.
- iceberg lettuce, outer leaves removed
- coarsely grated carrot
- 1 - 2 spring onions, finely sliced, or chopped chives
- sliced or cubed cucumber if in season
- firm tomatoes, chopped, sliced or in wedges, if in season
- hard-boiled eggs, sliced or chopped
The traditional bowl for this salad was made of cut glass. The dressing was often served in a cut glass jug. Use any suitable bowl and jug.
Finely shred the lettuce and put in the bowl. Top with the grated carrot, then arrange the other prepared ingredients on top, to suit yourself.
When serving, use salad servers or a large tablespoon and fork so diners get plenty of lettuce as well as the toppings.
Condensed Milk "Mayonnaise"
For 2 - 3 servings:
- 1/4 cup sweetened condensed milk
- about 1 Tbsp cider vinegar or white wine vinegar
- about 1/4 tsp salt
- 1/4 - 1/2 tsp mixed mustard
- 1 - 2 Tbsp milk to thin dressing
Put the first four ingredients into a small bowl and stir well until smooth and well mixed. The dressing thickens on standing. Before serving, thin it with enough milk to make a dressing which is easily pourable.
Taste and add more salt and vinegar if necessary to suit your taste.
To caramelise condensed milk
Cover the open tin containing condensed milk with a square of foil, and press the edges of the foil down the sides of the tin. Stand the tin in a slow cooker, add about 1 cup of warm or hot water, put on the lid and heat on HIGH for 4 - 6 hours, until the condensed milk has caramelised and is as dark as you want it to be.
Uses for caramelised condensed milk
Spread while warm in large or small tart shells, top with fruit, then cream.
Sandwich home-made biscuits together with it, instead of using jam.
Mix with sherry, rum, coffee or orange juice to make a sauce for ice-cream
Mix it with melted chocolate to make fudge.