Vin Santo Salad
A Jamie Oliver Sainsbury's recipe for Vin Santo Salad.
Ingredients
- 2 x Belgian endive / chicory
- 1 large frisée
- 2 handfuls wild rocket
- 1 packet of mint, leaves picked
- 4 clementines
- 12 slice speck, 3-4 slice per person
- 1 piece parmesan to garnish, 250g
- 10 x 15ml spoons olive oil
- 4 x 15ml spoons vin santo vinegar
Instructions
- 1
Pour all the dressing ingredients into a jam jar. Season and give it a good shake. Only use the soft leafy tops of the endive as the base can be very bitter. Trim about an inch off the base of each and finely slice the leaves lengthways. Pull all the dark green leaves off the frisée and throw them away. Then cut the yellow and white leaves down to the stem and wash them in ice-cold water along with the endive and wild rocket. Dry the leaves in a salad spinner and chuck the lot in a salad bowl. Throw in a handful of fresh mint leaves then toss the salad with the vin santo vinaigrette. Peel then thinly slice the clementines. Divide the leaves and the clementine slices between 4 plates, weave in the slices of speck and use a potato peeler to shave over some Parmesan.
- 2
Red Grape Pizza with Honey, Rosemary and Pecorino Prep and cook time: 30 mins to 1 hour Serves: 4