- 6 proscuitto slices
- 1 small bagguette, cut into 8 slices
- 1 tbs olive oil
- 150 grams mixed salad leaves
- 1 head of chicory
- 125 grams fresh pineapple chunks
- 185 grams Société Roquefort, diced or crumbled
- 60 grams roughly chopped pecans
- Salt and freshly ground black pepper
- 2 tablespoons Greek yoghurt
- 1 tablespoons clear, runny honey
- 1 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoons chopped mint
Crispy Proscuitto Winter Salad with Crumbled Roquefort
Crispy Proscuitto Winter Salad with Crumbled Roquefort
This winter salad is packed with tasty toppings to make it the perfect starter or light main. The strong but creamy flavour of Roquefort cheese complements the saltiness of the Prosciutto ham to really bring this dish to life.
Ingredients
Method
Preheat oven to 180C/gas mark 4/160C fan oven. Place the slices of proscuitto onto a flat baking tray and top with another flat baking tray (this keeps the ham flat while cooking)
On the top baking tray, lay out the baguette slices and brush lightly with olive oil. Cook for 15 minutes in the oven
Remove the top baking tray and baguettes and leave to cool. Return the ham to the oven for a further 5 minutes or until crispy. Remove from the oven and leave to cool. Then break the ham into bite sized shards. Set aside
Meanwhile make the dressing. Put the Greek yoghurt and honey into a small pan and gently heat until the honey has dissolved. Do not let it boil. Add the Roquefort and remaining dressing ingredients and continue to heat, stirring until the cheese has melted and everything has combined. Season to taste and keep warm or leave to cool if wanted to serve at room temperature
Combine the mixed salad leaves and chicory together and divide between four plates. Scatter each with a little pineapple, Roquefort and pecans. Top with the baguettes, crispy ham shards and drizzle with the dressing
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
