Smoked Ham and Walnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Inspired by a variety of French ingredients, Marcia Kiesel came up with this original-and delicious-ham salad. Pernod gives the vinaigrette an unexpected fennel flavor. Ingredients:
1/2 cup walnuts |
2 tablespoons dried currants |
1/4 cup plus 1 tablespoon heavy cream |
3 tablespoons dijon mustard |
1 1/2 tablespoons pernod |
1 1/2 tablespoons red wine vinegar |
1 large garlic clove, minced |
salt and freshly ground pepper |
6 cups packed frisée (about 6 ounces) |
1/2 small onion, thinly sliced |
1 pound thickly sliced smoked ham, sliced 1/4 inch thick, then cut into matchsticks 1/3 inch thick |
Directions:
1. Preheat the oven to 350°. Toast the walnuts on a pie plate for 7 minutes, or until lightly browned. Let cool and coarsely chop.
2. In a small heatproof bowl, soak the currants in hot water until softened, about 10 minutes; drain.
3. In a small bowl, whisk the cream with the mustard, Pernod, vinegar and garlic and season with salt and pepper.
4. In a large bowl, combine the frisée with the onion and currants. Add 1/4 cup of the dressing and toss to coat. Transfer the salad to a platter. Put the ham in the same bowl, toss gently with the remaining dressing and arrange over the salad. Sprinkle the walnuts over the top and serve.
5. Make Ahead: The recipe can be prepared through Step 3 a day ahead. The walnuts and currants can stand, covered, at room temperature. The dressing can be refrigerated.
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