Parma ham, pear, pine nut, Gorgonzola and crouton salad with truffle oil dressing.
Yield: 10
Portion size: 120g
Ingredients:
150g croutons
150g toasted pine nuts
250g-coz lettuce, chiffonaded
5 pears cut into 8ths
200g Gorgonzola, crumbled
Equipment:
Frying pan
Preparations:
1) Cut the white bread into small blocks removing the crusts then place into a pot of hot oil and allow turning golden then removing and draining.
2) Toast pine nuts in a hot frying pan until they acquire a golden colour. Wash the lettuce; dry it off then chiffonade and place into a bowl.
3) Slice the pears into 8ths and add to the lettuce. Crumble the Gorgonzola into the lettuce and add the pine nuts and croutons. Toss all together.
Preparation time and cooking time:
30 minutes and 5 minutes
Truffle oil dressing
Yield: 10
Origin: Ellerman house
Portion size: 15-20 ml
Ingredients:
100ml truffle oil
100ml olive oil
10 ml sherry vinegar
Seasoning
Equipment:
Whisk
Preparations:
1) Pour truffle and olive oil, sherry vinegar and seasoning into a bowl and whisk together until all the flavours have combined. Drizzle the dressing over the salad.
Preparation time:
3-4 minutes
Plating:
Place the salad on the plate but plate it so that the salad has height then drizzle over the dressing and a little around the plate.
