Crisp parma ham, rocket and croûton salad with gorgonzola dressing
By James Tanner
From Ready Steady Cook
Ingredients
For the salad
- 3 slices parma ham
- olive oil
- 2 slices white bread, crusts removed, cubed
- salt and freshly ground black pepper
For the dressing
- 50g/2oz gorgonzola
- 3 tbsp olive oil
- ½ lemon, juice only
- freshly ground black pepper
- 2 handfuls rocket, to serve
Method
For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden.
For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth.
To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing.
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