

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 and Port Wine Reduction Paste
30ml 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, 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.
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.