

Salad Gourmand, with Pata Negra Ham drizzled with a Red and Port Wine Dressing
A premium salad recipe using Pata Negra, completed by drizzling over a dressing infusion of Red and Port Wine.
- 0:40 TIME
- 10 Portions
INGREDIENTS
600g mixed salad leaves
Dressing
40g CHEF® Red Wine Reduction Paste
30ml CHEF® Gastrique
50ml water
50ml olive oil
Garnish
70g shallots
100g pata negra ham
100g confit of gizzards
40g toasted walnuts
METHOD
Prep time:20 minutes. Cooking time:20 minutes.
- For the dressing mix the water, CHEF Gastrique and CHEF Red Wine Reduction Paste. Then add the olive oil slowly while whisking until a smooth texture is achieved.
- Wash and pick the salad into the right size.
- Trim and fry the gizzards during service.
- Finally, plate the salad and build it up with shallots, walnuts, gizzards, Pata Negra and drizzle with the dressing.
CHEF'S TIP
A nice spin on the dish is to replace the pata negra with other types of cold cuts or confit.
Products used in the recipe

CHEF Signature Red and Port Wine Reduction, which delivers a balance of sweetness and acidity to increase the complexity and depth of taste. Innovate your menu with this easy to use, classic red wine reduction paste.

CHEF® Gastrique Seasoning Liquid 200ml
Gastrique is a traditional flavour typically made from caramelised sugar and deglazed with vinegar or acidic juice before being reduced to a syrup texture. CHEF Signature Gastrique is created using these same principles to provide the perfect balance of sweetness and acidity, in a time saving and consistent format, using prune vinegar and sugar syrup. Innovate your menu using this gastric syrup.