Ibérico Ham & Shaved Rock Star Salad
Ingredients
- ½ Rock Star truckle, well-chilled
- 1 medium courgette
- Extra virgin olive oil
- Dried thyme
- Sea salt and black pepper
- 2 tbsp sherry vinegar (or red wine vinegar or balsamic, if you prefer)
- Handful almonds or walnuts, toasted
- 2 heads red chicory or 1 radicchio
- Small bag green lettuce (we recommend watercress or lamb’s lettuce)
- Handful heritage cherry tomatoes, halved
- 2 fresh figs, sliced into small wedges
- 1 pack Señorío Ibérico ham
- Fresh flat-leaf parsley, roughly chopped
- 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, Ibérico 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