Home Recipes By product Rock Star Ibérico ham & shaved Rock Star salad

Ibérico ham & shaved Rock Star salad

  • Clock 30 Mins

Ingredients:

  • ½ Rock Star truckle, well-chilled
  • 1 medium courgette
  • Extra virgin olive oil
  • Dried thyme
  • Sea salt and black pepper
  • 2 tbsp sherry vinegar (or red wine vinegar or balsamic, if you prefer)
  • Handful almonds or walnuts, toasted
  • 2 heads red chicory or 1 radicchio
  • Small bag green lettuce (we recommend watercress or lamb’s lettuce)
  • Handful heritage cherry tomatoes, halved
  • 2 fresh figs, sliced into small wedges
  • 1 pack Señorío Ibérico ham
  • Fresh flat-leaf parsley, roughly chopped

METHOD

  1. Slice the courgettes diagonally (make it a sharp diagonal so you get long pieces), then drizzle over a little olive oil. Cook on the barbecue for a minute or so on each side then lift onto a plate. Alternatively, cook in a griddle pan. Sprinkle on a good pinch of dried thyme and a little salt then set aside.
  2. Make a dressing by whisking together 2 tablespoons sherry vinegar and 4-5 tablespoons extra virgin olive oil with a good pinch of salt and some black pepper.
  3. Toast the nuts in a dry frying pan over medium heat for about 5 minutes, shaking the pan frequently, until golden and toasted, but watch they don’t burn. Tip onto a board and roughly chop.
  4. Put the washed chicory and leafy green salad onto a large platter or wide bowl and top with the grilled courgettes, cherry tomatoes, figs, Ibérico ham, toasted nuts and chopped parsley. Drizzle over a little of the dressing.
  5. Take the wax off the Rock Star and use a peeler to shave pieces over the top of the salad. Add a little more dressing, if you like