Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals
3.3
(7)
Ingredients
Makes 8 servings
Step 1
Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper.
Step 2
Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)
Step 3
Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper.
Step 4
Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.
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Reviews (7)
Back to TopWhile the proportion of oil to vinegar in the dressing seemed too high, the combination of flavors of the sherry vinegar, shallots, and rosemary with the toasted hazelnuts and lettuces was quite good. The rolls, however, were disappointing. Little texture or interest. The lemon overpowered the flavor of the goat cheese entirely. Think I'll try the modified dressing with warm goat cheese rounds coated in hazelnuts... probably much more pleasing.
lilbett
Gainesville, FL
1/24/2005
I made these as an appitizer & used both procutto & capicolla for the meat-& served them in a raddicio leaf w/ the dressing & hazel nuts sprinkled on top-Very well recieved-a keeper for those of us who like "funny food" !!!
cassie
elmira,ny
1/12/2005
Classically sliced Prosciutto was a bit delicate, requiring multiple layers to roll and slice with spinach/goat cheese. A thicker slice or different ham may be better. I made a classic vinegrette with shallots and herbs with this. Added oil cured olives and suggared nuts :)
zeebra
Rhode Island
12/30/2004
Made this salad for Christmas dinner. Dressing was a bit light - added another tablespoon of vinegar for a bit more zing. Guests from France loved the freshly cracked and toasted hazelnuts - worth the extra effort!
stephielyn
Orange County, California
12/30/2004
The salad dressing was well, nasty. We threw it out and made a simple vinaigrette. The little rolls were tasty and easy to make; they were good also as appetizers.
Anonymous
Springfield, IL
12/26/2004
Made this salad with the Herb Beef Tenderloin from, truffle scallop potatoes and cranberry granita from the same edition. It was wonderful. The hazelnut was a great complement to the serrano/goat cheese combination.
lmcmorr
St. Paul, MN
12/20/2004
I made this last night for our annual roast beef Christmas dinner. The roast was a little slow, so I served thed cut up rolls as appetizers. They are delicious. I ended up rolling them from the narrow end, and they came out a nice size. The dressing is also very good, especially with the toasted filberts.
marypmac
Whitehall, PA
12/19/2004
