Mixed salad with rocket dressing

Name: Mixed salad with rocket dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) giant white beans; 1 small fennel bulb; 2 Peppers (e.g. yellow and red); 2 Onions (e.g. red); 1 Kopf Lollo-White-Salat; 2 Federation Arugula (rocket); 250 g Mozzarella; 150 g Whole milk yoghurt; 100 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS white balsamic vinegar; 7 TABLESPOONS Olive oil; 4 Stem(s) Sage; 10 discs Parma ham

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) giant white beans
1 small fennel bulb
2 Peppers (e.g. yellow and red)
2 Onions (e.g. red)
1 Kopf Lollo-White-Salat
2 Federation Arugula (rocket)
250 g Mozzarella
150 g Whole milk yoghurt
100 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS white balsamic vinegar
7 TABLESPOONS Olive oil
4 Stem(s) Sage
10 discs Parma ham

Directions

1
Rinse the beans in a sieve and let them drain. Clean, wash and halve the fennel and peppers and cut them into thin strips. Peel onions and cut into thin rings. Clean and wash lettuce and rocket separately, pluck smaller and drain.
2
Pluck or cut the mozzarella into small pieces.
3
For the dressing, puree yoghurt, mayonnaise and half the rocket. Season to taste with salt and pepper. For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Mix the vinaigrette with the prepared salad ingredients.
4
Wash the sage, dab dry and remove the leaves. Cover 5 slices of ham with sage leaves. Place the remaining slices of ham on top. Cut each piece in half crosswise. Heat 2 tablespoons of oil. Fry the ham for about 1 minute on each side.
5
Drain on kitchen paper. Drizzle the salad with some dressing. Arrange ham chips on top, add the rest of the sauce. Serve with bread. Drink tip: light white wine, e.g. a Soave classico.