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Warm tuna and Parma ham salad
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Gino D'Acampo gets adventurous with eggs, tuna and Parma ham - try his salad out for lunch for supper...
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Ingredients
- 200g new potatoes
- 8 pheasant or quail Eggs
- 8 slices Parma ham
- 1 handful frisée Lettuce
- 1 handful radicchio
- 50 g white Cabbage, shredded
- 150 g black Kalamata olives, in olive oil pitted
- 100g Walnuts
- 1 x 300g tinned tuna, in oildrained
- shavings of Pecorino cheese
For the dressing
Method
1. Boil the potatoes until tender before draining and cutting in half.2. Hard-boil the eggs for about 5 minutes. Drain, shell and halve the eggs. Preheat a grill until hot.
3. Arrange the Parma ham on a baking tray and grill for about 2 minutes on each side, until crisp; cut into strips.
4. Put the salad leaves into a large bowl; add the cabbage, olives, walnuts, tuna, warm potatoes, crisp ham and the warm eggs. Season the salad with salt and pepper.
5. Combine all the dressing ingredients and pour over the salad. Toss well to mix everything together.
6. Scatter over the Pecorino cheese shavings and serve with warm crusty bread.
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