Ingredients
250g mixed salad leaves, including rocket, red chard and baby spinach
1 tbsp fresh chervil sprigs
2 tbsp flat-leaf parsley
1 tbsp chopped chives
3 tbsp extra virgin olive oil
1 tbsp balsamic or sherry vinegar
300g thinly sliced Iberico ham
freshly ground salt and black pepper
1 tbsp fresh chervil sprigs
2 tbsp flat-leaf parsley
1 tbsp chopped chives
3 tbsp extra virgin olive oil
1 tbsp balsamic or sherry vinegar
300g thinly sliced Iberico ham
freshly ground salt and black pepper
Method
1. Carefully pick over the salad leaves, discarding any that are damaged or discoloured. Place in a large bowl and toss with the chervil, parsley and chives.
2. Whisk the olive oil with the vinegar. Season with sea salt and freshly ground pepper. Pour over the salad leaves and herbs and toss well.
3. Pile the salad into a mound in the centre of a large serving platter. Arrange the slices of ham around it, scrunching it loosely into rosettes if liked. Grind over black pepper to taste before serving.
1. Carefully pick over the salad leaves, discarding any that are damaged or discoloured. Place in a large bowl and toss with the chervil, parsley and chives.
2. Whisk the olive oil with the vinegar. Season with sea salt and freshly ground pepper. Pour over the salad leaves and herbs and toss well.
3. Pile the salad into a mound in the centre of a large serving platter. Arrange the slices of ham around it, scrunching it loosely into rosettes if liked. Grind over black pepper to taste before serving.
