Serves 4
You can use any combination of seasonal vegetables for this salad. Serve it with good quality bread.
4 raw baby beetroots
4 stems purple sprouting broccoli
2 Little Gem lettuces
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2 tomatoes, quartered
2 spring onions, sliced
1 fennel head, finely sliced
4-8 slices Bayonne ham
For the vinaigrette
1 egg yolk
3 tbsp Dijon mustard
50ml vinegar
300ml water
300ml salad oil (such as groundnut or sunflower, but not olive oil)
Sea salt and freshly ground black pepper
1 Cook the beetroot in boiling water until tender when pierced with a knife (about 30 minutes). Allow to cool and then peel and cut into quarters.
2 Peel the stems of the purple sprouting broccoli if tough, then blanch in boiling water for a few minutes until they are cooked but retain their crunch. Refresh in cold water and set aside.
3 To make the dressing, put the egg yolk, mustard and vinegar in a liquidiser and blend until pale and creamy looking. Slowly blend in the water and oil until emulsified. This will keep well in the fridge for a week or so.
4 Arrange the beetroot, broccoli, lettuce, tomatoes, spring onion and fennel in a serving bowl, season and dress with the vinaigrette. Arrange the Bayonne ham on top and serve.