WIP>Recettes>Salade de jambon ibérique et de râpé Rock Star
Salade de jambon ibérique et de râpé Rock Star
Les saveurs sucrées et noisetées du jambon ibérique s'associent délicieusement à notre cheddar vieilli en cave, le Rock Star. Chicorée rouge, figues fraîches, tomates anciennes, amandes grillées et lamelles de courgettes légèrement carbonisées au ...
Les saveurs sucrées et noisetées du jambon ibérique s'associent délicieusement à notre cheddar vieilli en cave, le Rock Star. Chicorée rouge, figues fraîches, tomates anciennes, amandes grillées et lamelles de courgettes légèrement carbonisées au barbecue les rejoignent dans cette salade estivale légère mais luxueuse.
METHOD
Slice the courgettes diagonally (make it a sharp diagonal so you get long pieces), then drizzle over a little olive oil. Cook on the barbecue for a minute or so on each side then lift onto a plate. Alternatively, cook in a griddle pan. Sprinkle on a good pinch of dried thyme and a little salt then set aside.
Make a dressing by whisking together 2 tablespoons sherry vinegar and 4-5 tablespoons extra virgin olive oil with a good pinch of salt and some black pepper.
Toast the nuts in a dry frying pan over medium heat for about 5 minutes, shaking the pan frequently, until golden and toasted, but watch they don’t burn. Tip onto a board and roughly chop.
Put the washed chicory and leafy green salad onto a large platter or wide bowl and top with the grilled courgettes, cherry tomatoes, figs, Iberico ham, toasted nuts and chopped parsley. Drizzle over a little of the dressing.
Take the wax off the Rock Star and use a peeler to shave pieces over the top of the salad. Add a little more dressing, if you like
METHOD
Slice the courgettes diagonally (make it a sharp diagonal so you get long pieces), then drizzle over a little olive oil. Cook on the barbecue for a minute or so on each side then lift onto a plate. Alternatively, cook in a griddle pan. Sprinkle on a good pinch of dried thyme and a little salt then set aside.
Make a dressing by whisking together 2 tablespoons sherry vinegar and 4-5 tablespoons extra virgin olive oil with a good pinch of salt and some black pepper.
Toast the nuts in a dry frying pan over medium heat for about 5 minutes, shaking the pan frequently, until golden and toasted, but watch they don’t burn. Tip onto a board and roughly chop.
Put the washed chicory and leafy green salad onto a large platter or wide bowl and top with the grilled courgettes, cherry tomatoes, figs, Iberico ham, toasted nuts and chopped parsley. Drizzle over a little of the dressing.
Take the wax off the Rock Star and use a peeler to shave pieces over the top of the salad. Add a little more dressing, if you like
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