Salad leaves with smoked ham and croûtons

Recipe from: 1/27/1993 12:00:00 AM
Ingredients 14
Servings 4


  • 1
    cos lettuce
  • 1
    oak leaf lettuce
  • 12
    sprigs watercress
  • sunflower or olive oil
  • 3
    thick slices French bread, cubed
  • 2
    cloves garlic, crushed
  • salt and milled black pepper
  • 200
    slender green asparagus spears
  • 200
    smoked ham, thinly sliced
  • 2
    hard-boiled eggs, coarsely chopped
  • 125
    olive oil
  • 60
    red wine vinegar
  • 5
    mustard powder


Wash, dry and reserve salad leaves. Heat a little oil in a frying pan until hot but not smoking. Add cubed French bread and toss until lightly browned. Drain on crumpled brown paper or absorbent kitchen paper. Sprinkle croûtons with garlic, salt and pepper. Blanch asparagus for 2 to 3 minutes, then refresh carefully in cold water. Fold slices of ham into cornets and arrange between salad leaves in a bowl. Scatter garlic croûtons over. Add asparagus and sprinkle with egg. DRESSING: Whisk ingredients together until thick and creamy, spoon over salad just before serving and toss gently. TOTAL KILOJOULE COUNT: 10 110 kJ (2 415 Cal). A portion: 2 530 kJ (605 Cal).

Read more on: pork  |  shallow-fry

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