Green asparagus and kohlrabi salad with Parma ham and radishes in chervil vinaigrette

Name: Green asparagus and kohlrabi salad with Parma ham and radishes in chervil vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON coarse mustard; 1 TABLESPOON Honey; 6 TABLESPOONS Sunflower oil; 1 Shallot; 1 small pot of chervil; 1 collar Radishes; 1 kg green asparagus; 1 small kohlrabi; 8 discs Parma ham

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON coarse mustard
1 TABLESPOON Honey
6 TABLESPOONS Sunflower oil
1 Shallot
1 small pot of chervil
1 collar Radishes
1 kg green asparagus
1 small kohlrabi
8 discs Parma ham

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop. Peel the shallot and cut into fine cubes. Wash the chervil, dab dry, pluck the leaves from the stems and chop coarsely. Stir the diced shallot and chervil into the vinaigrette
2
Clean, wash and slice the radishes. Wash asparagus, cut off woody ends. Cut the stalks lengthwise into slices. Peel kohlrabi and cut into slices
3
Heat 2 tablespoons of oil in portions in a large frying pan. Fry the asparagus and kohlrabi in it in 2 portions for approx. 3 minutes each, turning them over. Add half of the vinaigrette to each portion. Leave to stand in the closed pan for approx. 2 minutes. Add the radishes to the remaining vegetables and mix in. Arrange salad and ham on plates. Add the rest of the vinaigrette