This salad is a meal in itself. The stars in question here are avocado, French garlic sausage, mushroom and lettuce, with a lovely, garlicky, soured cream dressing.
This recipe is taken from Delia Smith's Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course
8 oz (225 g) French garlic sausage, in one piece
1 medium lettuce
4 oz (110 g) small pink-gilled mushrooms
2 ripe avocados
4 spring onions, finely chopped
For the dressing:
5 fl oz (150 ml) soured cream
2 cloves garlic, crushed
2 tablespoons mayonnaise
1 level teaspoon mustard powder
2 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon lemon juice
salt and freshly milled black pepper
Begin by combining the soured cream with the garlic, mayonnaise and mustard powder. Then mix together the oil, vinegar and lemon juice and gradually add these to the soured cream mixture, tasting and seasoning with some salt and pepper.
Now slice the garlic sausage into ½ in (1 cm) slices and then cut these slices into ½ in (1 cm) strips.
Next break up the lettuce leaves and arrange them in a salad bowl: wipe and thinly slice the mushrooms (don't take the skins off) and add these to the lettuce pieces.
Finally prepare the avocados by removing the stones and peeling them, then cutting them into ½ in (1 cm) cubes. Add these to the lettuce and mushrooms with the strips of garlic sausage.
Mix it all together gently, then add the dressing and toss again very gently. Sprinkle the chopped spring onions all over the surface and serve straight away. This is nice served with home-made wholemeal bread.