Ploughman's Lunch with Tomato-Raisin Chutney (Irish)

A ploughman's lunch is a traditional salad made with sliced meat-most often chicken, turkey, ham, or roast beef-and a few slices of Cheddar cheese. In Irish pubs, it's generally accompanied by a serving of coleslaw or chutney, a few slices of tomato, cucumber, apple, or pear, and served with a basket of brown soda bread or crusty French bread.

Tomato Raisin Chutney:
1 cup sugar
1½ cups apple cider vinegar
2 tsp. sea salt
1 tsp. cardamom seeds, crushed
1 tsp. ground ginger
½ tsp. mustard seeds
¼ tsp. ground cloves
1½ lbs plum tomatoes, quartered
1 medium onion, chopped
2 Tbsp. garlic, minced
1 Tbsp. extra-virgin olive oil
½ cup golden raisins
black pepper, freshly ground

Ploughman's Lunch:
4 oz mixed salad greens
prepared vinaigrette dressing
8-12 slices honey-baked ham, cut into triangles
8-12 slices Kerrygold Vintage Cheddar cheese, cut into triangles
1 tomato, cut into wedges or several cherry tomatoes
½ red onion, grated
1 carrot, julienned
1 cucumber, sliced
8-10 black olives
brown soda bread or French bread

For the Chutney:
In a large saucepan over medium-low heat, combine the sugar, vinegar, salt, cardamom, ginger, mustard seeds and cloves. Slowly bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, onion, garlic, olive oil, raisins and pepper. Reduce the heat to low, and simmer, uncovered, stirring frequently, for 1-1¼ hours, or until the mixture is thickened. (After a few minutes' cooking time, the tomato skins will separate from the pulp. Remove the skins with a fork and discard.) Spoon the chutney into a clean jar or bowl, cover and refrigerate for up to 3 weeks. Makes about 2 cups.

For the Salads:
Divide the mixed greens among 4 salad plates. Drizzle with vinaigrette. Arrange the slices of meat and cheese over the greens and garnish with the tomato wedges, red onion, carrot, cucumber and olives. Spoon the chutney into a ramekin and serve it with the salad and bread.

Makes 4 servings.