Layer salad
easy
30 mins
30 mins
Ingredients
- 2 Mini Roman salads
- 15 g mixed sprouts (e.g. radish, beetroot)
- 1 TEASPOON + 5 tablespoons oil
- 10 discs Parma ham
- 150 g green and blue seedless grapes
- 50 g Walnut kernels
- 5 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1-2 TEASPOONS Fig Mustard
- 200 g Tete de Moine cheese
Directions
- 1
Clean, wash and drain the salad. Sprouts wash and drain. Brush a pan with 1 teaspoon of oil. Place the ham slices smooth inside, leave them crispy on both sides, take them out and let them drain.
- 2
Wash the grapes, dab dry and cut in half. Coarsely chop the walnuts. Season vinegar with salt, pepper and sugar, fold in 5 tablespoons of oil. Stir in fig mustard. Using a cheese slicer (Gio Rolle), twist off 32 rolls of cheese.
- 3
First arrange some salad, then 4 cheese rolls on plates. Place the grapes and walnuts in the middle and drizzle some dressing over each. Finish with a slice of ham. Repeat the process.
- 4
Break or tear 2 slices of ham into large pieces. On the final slice of Parma ham on the salad, place some sprouts, grapes, walnuts and pieces of ham on each.
Nutrition Facts
550 kcal
8 g
45 g
20 g
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