Fine salad with crispy ham and sweet potato vinaigrette

Name: Fine salad with crispy ham and sweet potato vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 sweet potato (about 150 g); 1 TEASPOON + 5-6 tablespoons oil; 4 thin slices of Black Forest Ham; 150 g Baby salad mix; 1 green chili pepper; 5-6 Tbsp White wine vinegar; 100 g Mushrooms; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 sweet potato (about 150 g)
1 TEASPOON + 5-6 tablespoons oil
4 thin slices of Black Forest Ham
150 g Baby salad mix
1 green chili pepper
5-6 Tbsp White wine vinegar
100 g Mushrooms
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar

Directions

1
Peel, wash and cut the sweet potato into very small cubes. Heat 1 teaspoon of oil in a frying pan with lid. Fry ham slices in it from each side until crispy. Drain on kitchen paper.
2
Heat 1 tablespoon of oil in the frying fat. Sauté the potato cubes all around. Add 6-7 tablespoons of water, bring to the boil, cover and cook until soft for about 10 minutes.
3
In the meantime, wash, sort and drain the baby salad. Cut the chilli lengthwise, remove the seeds, wash and chop very finely. Put the potato cubes together with the liquid in a bowl. Stir in 5 tablespoons of vinegar and chilli.
4
Crush everything roughly with a fork. Let it cool down.
5
Break the ham slices into large pieces. Clean the mushrooms, wash if necessary and cut into thin slices. Whip 4-5 tablespoons of oil under the potatoes. Season with salt, pepper, 1 pinch of sugar and possibly vinegar.
6
Mix all salad ingredients with the sweet potato vinaigrette and serve.