The ultimate warm salad

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients

70g Frisee Salad
70g Radicchio Salad
50g white cabbage
8 Pheasant eggs
150g Kalamata pitted olives
200g New potatoes
8 slices of Parma Ham
100g Walnuts
300g Tuna chunks in oil (drained)
Pecorino cheese shavings
For the dressing:
3tbls apple vinegar
6tbls Italian extra virgin olive oil
1tbls Sherry liqueur
Salt & pepper to taste

Method

In a large saucepan of salted boiling water – parboil the potatoes until
al dente. Drain and cut in half.

Boil the pheasant eggs for approx. 5 minutes. Peel, discard the shell and cut in half. (Substitute with quail eggs if necessary)

Place the Parma ham on a baking tray and grill for approx. 2 minutes each side until crispy. Cut into slices.

Place the salad leaves into a large bowl. Add in the olives, walnuts, tuna, the warm potatoes, the hot crispy Parma ham and the warm eggs – season with salt and pepper.

Mix all the dressing ingredients together – pour over the salad and mix well.

To serve the dish, place a large handful of salad on a plate, sprinkle some Pecorino shavings on top and serve immediately with some warm crusty bread.

Cooks tip: This salad is great served with warm, crusty bread. Griddle or toast slices of french bread and serve alongside.