Cress and potato salad with Parma ham
easy
40 mins
40 mins
Ingredients
- 800 g small, waxy potatoes
- 1/2 package (130 g) Pizza dough (rolled dough on baking paper; from the refrigerator)
- 4 TABLESPOONS white balsamic vinegar
- 1 TEASPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 4 TABLESPOONS Olive oil
- 2 red onions
- 2 Avocados
- 2 TABLESPOONS Lemon juice
- 2 Beet Cress
- 8 discs Parma ham (about 15 g each)
- 7-10 Tbsp Oil
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Wash the potatoes and cook them in boiling water for about 20 minutes. Then rinse with cold water, peel and leave to rest for a while. In the meantime, unroll the pizza dough and cut into 8 strips of different lengths. Twist the strips like corkscrews, brush with olive oil and dust with flour. Place the dough strips on a baking tray lined with baking paper.
- 2
Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3 ) for 10-12 minutes until golden brown. Mix vinegar and mustard, add salt, pepper and sugar. Whip the oil into the mixture. Cut potatoes in half. Add vinaigrette and mix. Peel onions and cut into slices. Halve avocados, remove stone and peel acocado halves. Sprinkle with lemon juice and cut crosswise into slices. Add avocados and onions carefully to the salad. Cut cress from the bed and sprinkle over the salad.
- 3
Peel onions and cut into slices. Halve avocados, remove stone and peel acocado halves. Sprinkle with lemon juice and cut crosswise into slices. Add avocados and onions carefully to the salad. Cut cress from the bed and sprinkle over the salad. Wrap each grissini stick with 1 slice of Parma ham. Arrange salad and grissini sticks
Nutrition Facts
630 kcal
42 g
44 g
12 g
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