Smoked Ham and Walnut Salad
- SERVINGS: 8
Inspired by a variety of French ingredients, Marcia Kiesel came up with this original—and delicious—ham salad. Pernod gives the vinaigrette an unexpected fennel flavor.
- 1/2 cup walnuts
- 2 tablespoons dried currants
- 1/4 cup plus 1 tablespoon heavy cream
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons Pernod
- 1 1/2 tablespoons red wine vinegar
- 1 large garlic clove, minced
- Salt and freshly ground pepper
- 6 cups packed frisée (about 6 ounces)
- 1/2 small onion, thinly sliced
- 1 pound thickly sliced smoked ham, sliced 1/4 inch thick, then cut into matchsticks 1/3 inch thick
- Preheat the oven to 350°. Toast the walnuts on a pie plate for 7 minutes, or until lightly browned. Let cool and coarsely chop.
- In a small heatproof bowl, soak the currants in hot water until softened, about 10 minutes; drain.
- In another small bowl, whisk the cream with the mustard, Pernod, vinegar and garlic and season with salt and pepper.
- In a large bowl, combine the frisée with the onion and currants. Add 1/4 cup of the dressing and toss to coat. Transfer the salad to a platter. Put the ham in the same bowl, toss gently with the remaining dressing and arrange over the salad. Sprinkle the walnuts over the top and serve.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.