Serrano ham, watercress, pickled beetroot and parmesan

Paul Ainsworth

Paul Ainsworth

20th December 2010

Serrano ham, watercress, pickled beetroot and parmesan

Serrano ham, watercress, pickled beetroot and parmesan

Ingredients

  • Pickled beetroot
  • 3 large beetroot
  • 50g Sugar
  • 250ml Balsamic vinegar
  • 1 shallot finely diced
  • ½ clove of garlic finely chopped
  • Pinch of fresh thyme flowers
  • Ham salad
  • 8 slices of Serrano ham
  • 500g water cress (picked and washed)
  • 200g finely grated parmesan
  • Olive oil
  • Juice of one lemon
  • Seasoning

Method

Wrap the beetroots in tin foil pricking each one and rubbing with a little olive oil and rock salt, place in the oven at 140oc gas mk 4 for about 2 hours, until a knife can slide straight through the beetroot take out and leave to cool
Cook the shallots, garlic and thyme in a little olive oil very gently in a pan until they are soft add the vinegar and sugar and reduce to a syrup consistency
UN wrap the beetroots and peel off the skin, slice the beetroots very thinly into circles. Lay the slices beetroot on a tray and smear the balsamic reduction on the beetroot leave to marinade for a few hours
Put the grated parmesan evenly on grease proof tray and bake in the oven at 160oc for 5 minutes it should be lightly golden and not dark otherwise it will become bitter take out and cool and then transfer to a cooling rack
Cut the Serrano ham into mouth size pieces, dress the watercress with olive oil and squeeze of lemon juice season with a little salt and pepper.
Now you can plate up the salad, start by placing five to six slices of the beetroot on the plate. Place on top the watercress and the ham and break up the crunchy parmesan finish with a little olive oil
Tip this is a wonderful summer dish I recommend a wonderful glass of viognier

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