Ham and vegetable salad
Instructions
Peel the onions, Peel leeks of the toughest outer leaves and cut them into slices about 3 mm tall.
Remove the pumpkin rind, cut the flesh into slices and cut the radicchio into wedges.
Clean the fennel by removing the outer leaves, slice it and scottatelo in boiling water for 3 minutes, drain and allargatelo to dry on a piece of kitchen paper.
Seasoned with a dash of oil all vegetables, then cook on hot grill until they are tender.
Also grilled ham and keep it warm.
Together in a saucepan the lemon juice filtered, rum, Worcestershire sauce, mustard, olive oil, a pinch of salt and pepper.
Warm all over very low flame and stir continuously, without reaching a boil.
Distribute all ingredients in individual plates or a large serving dish and pour over the prepared sauce, preferably warm.
Stir gently, let stand for half an hour and serve.
Ingredients and dosing for 4 persons
- 150 g of onions blondes
- 100 g of leeks
- 200 g of radicchio
- 100 g of pumpkin
- 200 g of lean cooked ham into thick slices
- 1 teaspoon of mustard powder
- 1 tablespoon of rum
- 1 lemon
- 1 teaspoon of worcestershire sauce
- 30 g of olive oil
- Salt