Bon Appetit/December 2004

Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces soft fresh goat cheese, room temperature 2 tablespoons plus 1/2 cup hazelnut oil or olive oil 1/2 teaspoon finely minced frsh rosemary, divided
1/4 teaspoon finely grated lemon peel 10 thin 7x3-1/2 inch slices Serrano ham or prosciutto (about 7 ounces) 1 cup stemmed baby spinach leaves
3 tablespoons Sherry wine vinegar 3 tablespoons minced shallot 1 teaspoon sugar
10 cups (packed) assorted red and bronze lettuce, coarsely torn 1/2 cup chopped husked toasted hazelnuts, divided



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.
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.
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.
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-tihck rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.

Back