Name: Salad leaves with smoked ham and croûtons
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 lettuce cos; 1.00 lettuce oak leaf; 12.00 watercress; sunflower oil or olive oil; 3.00 slices french bread thick, cubed; 2.00 garlic cloves, crushed; salt and freshly ground black pepper; 200.00 g asparagus; 200.00 g ham smoked, thinly sliced; 2.00 eggs hard-boiled, chopped; 125.00 ml fresh chillies 573; 60.00 ml vinegar red wine; 5.00 ml mustard powder

Recipe Disclaimer

Tap for method

Ingredients (13)

1.00	lettuce — cos
1.00	lettuce — oak leaf
12.00	watercress
	sunflower oil — or olive oil
3.00	slices french bread — thick, cubed
2.00	garlic — cloves, crushed
	salt and freshly ground black pepper
200.00 g	asparagus
200.00 g	ham — smoked, thinly sliced
2.00	eggs — hard-boiled, chopped

DRESSING

125.00 ml	fresh chillies — 573
60.00 ml	vinegar — red wine
5.00 ml	mustard — powder

Tap for ingredients

Method:

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).