Hospitality Academy

Parma ham and Gruyère Salad with Peach

 
Parma Ham and Gruyère Salad with Peach

Total: 15 mins 

Valeur nutritionnelle / personne :

Calories: 570kcal
Fat: 45g
Carbohydrates: 52g
Protein: 28g

  • Sans gluten

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Parma Ham and Gruyère salad with Peach

 

Total: 15 mins 

Valeur nutritionnelle / personne : 

Calories: 570 kcal
Fat: 45g
Carbohydrates: 52g
Protein: 28g

Parma Ham and Gruyère Salad with Peach

Heston Blumenthal is a world-renowned chef, leading the Avant Garde food movement with his humble yet highly refined style of cuisine. His restaurants The Fat Duck in Bray, England, conceptualizes the perfection of simple and traditional dishes in a truly unique style that toys with all your senses. He is truly one of the greats and an iconic chef who revitalizes the culinary art in an outstanding and near perfect manner. Should you adore food, yet do not recognize this legend, than shame on you.

This simple yet refined Parma ham and Gruyère salad recipe is guaranteed to make a lasting impression on whomever you serve it to. Not too heavy and not too light, this salad strikes the perfect balance! Enjoy a fantastic dish that can be utilized as appetizer or main course and please almost every person!

Heston Blumenthal

Heston Blumenthal

Nationalité: British
Profession Michelin-starred Chef and Restaurateur  
Plat préféré: Bacon and Egg Ice cream
Prix: James Beard Award for Cookbook of the Year and more.

Temps total

15 minutes

Temps actif

10 minutes

Quantité

4 portions

Calories / Portion

570 kcal

Ingrédients
  • 125 ml balsamic vinegar
  • 40 ml white wine vinegar
  • 40 wholegrain mustard
  • 120 ml grapeseed or groundnut oil
  • 0.5 tsp ground cloves
  • 2 ripe peaches
    stoned and cut into wedges
  • 100 g rocket
  • 100 g chard
  • 180 g Parma ham
    roughly chopped
  • 80 gruyere
    shaved with a potato peeler
Préparation
  • 1
    For the vinaigrette:
    Mix the vinegar with the mustard in a bowl and whisk them together. Slowly add the oil while whisking (ensure a homogeneous mixture). Put in the cloves and finish with some salt.
  • 2
    For the drizzle:
    Take a small saucepan and pour in the balsamic vinegar. Bring it to boil over a medium heat and let the liquid reduce to a syrup like consistency (around 10mins). Then remove it from the heat and allow it to cool.
  • 3
    The salad:
    Take the chard leaves and rocket and toss it it together with the vinaigrette and season it with salt and pepper. Add the Gruyère shavings, the ham and the peach slices and mix them all together gently. Put generous piles on the middle of the plates and drizzle the balsamic over the top and on the side for decorations.

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