Parma ham, walnut and roquefort salad recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 680 calories / serving
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Cut the larger chicory leaves in half lengthways, place all the leaves in a large bowl and sprinkle with the walnuts. Cut the roquefort into small cubes and scatter over the salad.

Shave the parmesan into wafer-thin slices using a potato peeler and sprinkle on top. Drizzle over the dressing and toss the salad thoroughly. Arrange on 4 plates and add the parma ham, egg, croutons and tomatoes. Finally, garnish with a few rocket leaves.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 300g parma ham
  • 2 large chicory heads, trimmed, leaves separated and washed
  • 50g walnut halves, roughly broken
  • 150g roquefort cheese
  • 50g parmesan
  • 4-5tbsp ready-made salad dressing
  • fresh bread for croutons
  • 20ml vegetable oil
  • 4 hardboiled eggs
  • 4 salad tomatoes, quartered
  • Energy 2835kj 680kcal 34%
  • Fat 53g 76%
  • Saturates 18g 90%
  • Sugars 5g 6%
  • Salt 6.2g 103%

of the reference intake
Carbohydrate 12g Protein 42.4g Fibre 2.9g

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