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Joyce Molyneux's onion and soured cream salad recipe image

Print Joyce Molyneux's onion and soured cream salad

This could be a simple dip with anything from crisps to raw vegetables; or eaten with a spicy main course; or used as a dressing for anything from baked potatoes to chicken or boiled new potatoes. Try adding a few snipped chives at the end. Or, for a different, sweeter effect, fry the thinly sliced onions in a pan at a low heat until they start caramelising (about half and hour), then let cool and mix with the sour cream.


  • 3 onions, red or white
  • 80ml sour cream
  • Handful parsley, chopped
  • Salt & pepper


  1. Slice the onions.Cover with boiling water, leave for 1 minute, then drain thoroughly and cool.
  2. Dress with soured cream, salt, pepper and parsley.
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