Heston's peach, Parma ham and gruyère salad recipe
Nothing too heavy; just fresh fruit, shaved gruyère and a scattering of Parma ham on a bed of leaves.
Heston says: "Nothing beats perfectly ripe peaches in the summer and I love using them in salads like this one. The gruyère, cloves, Parma ham and peaches make a surprisingly good combination for a summer lunch for four or starter for six. Serve with an ice cold glass of Manzanilla sherry."
Tip: Place the slices of Parma ham in the freezer for about 10 minutes while the vinegar is reducing; this will make them easier to cut.
Ingredients
- 125 ml balsamic vinegar
- 4.4 fl oz balsamic vinegar
- 0.5 cup balsamic vinegar
- 40 ml white wine vinegar
- 40 wholegrain mustard
- 120 ml grapeseed or groundnut oil
- 0.5 tsp ground cloves
- 1.4 fl oz white wine vinegar
- 40 wholegrain mustard
- 4.2 fl oz grapeseed or groundnut oil
- 0.5 tsp ground cloves
- 0.2 cup white wine vinegar
- 40 wholegrain mustard
- 0.5 cup 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 g gruyère, shaved with a potato peeler
- 2 ripe peaches, stoned and cut into wedges
- 3.5 oz rocket
- 3.5 oz chard
- 6.3 oz Parma ham, roughly chopped
- 2.8 oz gruyère, shaved with a potato peeler
- 2 ripe peaches, stoned and cut into wedges
- 3.5 oz rocket
- 3.5 oz chard
- 6.3 oz Parma ham, roughly chopped
- 2.8 oz gruyère, shaved with a potato peeler
Details
- Cuisine: Italian
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- For the vinaigrette, combine the vinegar and mustard in a bowl and whisk together. Slowly add in the oil while still whisking. Add the ground cloves and season with salt.
- For the drizzle, pour the balsamic vinegar into a small saucepan and bring to the boil over medium heat. Let the liquid reduce to a syrup consistency and remove from the heat. This should take about 10 minutes. Allow to cool.
- Toss the rocket and chard leaves in the vinaigrette and season with salt and pepper. Add the peach slices, the ham and the gruyère shavings and mix together gently. Place a generous pile in the centre of each plate and, using a spoon or squeezy bottle, drizzle the balsamic over the top of the salad.
This recipe was devised by Heston Blumenthal for Waitrose
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Gordon Ramsay's stuffed chicken breasts in Parma ham
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