Ham and endive salad from Stefano Faita
Prep Time
Cooking Mode
4 wheat tortillas
to taste olive oil
to taste salt and pepper
2 endives, leaves separated
1 bunch watercress
1 ripe pear, sliced
250 mL (1 cup) cup cooked ham, diced
180-240 g (6-8 oz.) oz. Camembert cheese, diced
1 poignée toasted walnuts, coarsely chopped
1 small shallot, chopped
60 mL (¼ cup) cup cider vinegar
5 mL (1 tsp) tsp Dijon mustard
15 mL (1 tbsp) tbsp honey
to taste salt and freshly ground pepper
30 mL (2 tbsp) tbsp nut oil
60 mL (¼ cup) cup olive oil
15 mL (1 tbsp) tbsp tarragon or chives
4 wheat tortillas
to taste olive oil
to taste salt and pepper
2 endives, leaves separated
1 bunch watercress
1 ripe pear, sliced
250 mL (1 cup) cup cooked ham, diced
180-240 g (6-8 oz.) oz. Camembert cheese, diced
1 poignée toasted walnuts, coarsely chopped
1 small shallot, chopped
60 mL (¼ cup) cup cider vinegar
5 mL (1 tsp) tsp Dijon mustard
15 mL (1 tbsp) tbsp honey
to taste salt and freshly ground pepper
30 mL (2 tbsp) tbsp nut oil
60 mL (¼ cup) cup olive oil
15 mL (1 tbsp) tbsp tarragon or chives
Directions
1Preheat oven to 180°C (350°F). Brush tortillas with a little olive oil. Sprinkle with salt and pepper.
2Press a tortilla into an ovenproof bowl to make it bowl-shaped. Bake in the oven for 10 to 15 minutes, or until tortilla is baked. Transfer it to a cooling rack.
3Repeat with the three other tortillas.
4In the meantime, whisk together the shallot, cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Incorporate the nut oil, olive oil, and tarragon or chives. Taste and adjust seasoning, as needed.
5Mix together the endives, watercress, pear slices, and ham in a large bowl. Drizzle with vinaigrette and toss well. Top with Camembert and nuts. Serve salad in the taco bowls.
Tips
1
TIP: To make this salad the high point of your picnic, carry the bowls, vinaigrette, and salad in separate, airtight containers.
Disclaimer
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Personal Note
Personal Note