Salad Gourmand, with Pata Negra Ham drizzled with a Red and Port Wine Dressing
- 0:40 TIME
- 10 Portions
600g mixed salad leaves
40g CHEF® Red and Port Wine Reduction Paste
50ml olive oil
100g pata negra ham
100g confit of gizzards
40g toasted walnuts
Prep time:20 minutes. Cooking time:20 minutes.
- For the dressing mix the water, gastrique and CHEF® Red and Port 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.
A nice spin on the dish is to replace the pata negra with other types of cold cuts or confit.