Receita Solta

Jambon Supreme Salad: Crunchiness, Cheese & Sweet and Sour Vinaigrette

A luxurious reinterpretation of the classic ham sandwich, elevated to the category of gourmet salad, with the robustness of French cuisine and vibrant freshness.

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Equipe Receita Solta

Jambon Supreme Salad: Crunchiness, Cheese & Sweet and Sour Vinaigrette
Prep Time25 min
Cook Time15 min
Servings4 servings
DifficultyEasy
Calories430 kcal

Resumo para quem tem pressa

"This bistro-inspired French salad harmonizes torn romaine lettuce, ham cubes browned in a skillet, and sourdough croutons with gratinated Gruyère cheese. The vinaigrette sauce based on Dijon mustard, honey, and parmesan provides refined sweet and sour creaminess."

Discover the Jambon Supreme Salad, a gastronomic adventure that unites the comfort of a ham sandwich with the sophistication of a maximalist Caesar salad. Crispy ham, noble cheeses, and a sweet and sour sauce that transform your meal.

O Que Você Precisa Saber

- The cooked ham cubes browned for 5 to 7 minutes gain crispy edges and concentrate caramelized salty notes. - Sourdough bread croutons baked with garlic and Gruyère cheese provide rustic crunch that does not soften in the dish. - The emulsion of Dijon mustard with olive oil, mayonnaise, and honey creates a full-bodied sauce that evenly coats the green leaves.

Ingredients

Ingredients

  • 4 slices (approx. 150g) Sourdough bread
  • 3 tablespoons Extra virgin olive oil
  • 2 dentes, amassados Garlic (for croutons)
  • 3 tablespoons, grated Gruyère cheese (or Emmental)
  • a gosto Salt and freshly ground black pepper (for croutons)
  • 200 g, chopped into small cubes Good quality cooked ham
  • 1 large head, washed and torn Romaine Lettuce
  • 1 cup, halved Tomates cereja
  • 1/4 small unit, thinly sliced Red onion
  • 2 units, cut into quarters Boiled eggs
  • 4-5 units, sliced Cornichons
  • 1/4 cup Maionese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Red wine vinegar
  • 1 teaspoon Mel
  • 1 small clove, crushed Garlic (for vinaigrette)
  • 3 tablespoons Extra virgin olive oil (for vinaigrette)
  • 2 tablespoons, finely grated Parmesan Cheese
  • 1/2 teaspoon Anchovy paste (optional)
  • 1-2 tablespoons Cold water
  • a gosto Salt and freshly ground black pepper (for vinaigrette)

Instructions

Instructions

1

Prepare the golden croutons: In a bowl, mix the sourdough cubes with olive oil, crushed garlic, salt, and pepper. Spread on a baking sheet and bake in a preheated oven at 180°C for 8-10 minutes, or until golden. Add the grated Gruyère in the last 2 minutes, allowing it to melt slightly over the bread. Set aside.

2

Brown the crispy ham: While the croutons cool, heat a skillet over medium heat. Add the ham cubes and cook for 5-7 minutes, stirring occasionally, until they are well browned and crispy. The natural fat from the ham will help it brown. Remove from heat and drain excess fat on paper towels. Set aside.

3

Prepare the sweet and sour Dijon vinaigrette: In a jar, combine mayonnaise, Dijon mustard, vinegar, honey, garlic, parmesan, and anchovy paste (optional). Beat until homogeneous, adding olive oil in a thin stream. If necessary, adjust the consistency with cold water. Season with salt and freshly ground black pepper. The most important tip is to emulsify well for a creamy and flavorful sauce.

4

Monte a salada: In a large bowl, place the torn romaine lettuce. Add the halved cherry tomatoes, thin slices of red onion, quartered boiled eggs, and sliced cornichons. Spread the golden sourdough croutons and crispy ham over the vegetables. The secret of this recipe is the combination of fresh and crunchy textures.

5

Finish and serve: Drizzle the salad generously with the Sweet and Sour Dijon Vinaigrette. Mix gently so that all ingredients are well coated by the sauce, ensuring that each bite is an explosion of flavor. Serve immediately to enjoy the crunchiness of the croutons and the ham. This salad is a complete and satisfying dish.

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Chef Tips

- Dry the romaine lettuce leaves very well after washing so that the thick dressing adheres to the leaves without running to the bottom. - Cook the eggs for 8 minutes to keep the yolk cooked but moist and cut into quarters only at the final assembly. - Add 1 tablespoon of cold water to the vinaigrette, whisking with a fork to adjust the ideal fluidity before drizzling.

Variations

- Touch of shredded chicken: add leftover roasted chicken breast in strips along with the ham for a more substantial main dish. - Bacon version: Replace half of the cooked ham with crispy smoked bacon cubes fried in a dry skillet. - Toasted seeds: sprinkle toasted sunflower seeds or chopped nuts over the assembled salad for extra crunchy texture.

Substitutions

- Sourdough bread can be replaced by slices of ciabatta bread, traditional French baguette, or rustic Italian bread. - The Gruyère cheese for the croutons can be replaced by Emmental cheese, Gouda cheese, or coarsely grated parmesan cheese. - The sliced cornichons can be replaced by chopped sweet and sour cucumber pickles or drained capers.

How to Store

Consume the salad at the moment of assembly to enjoy the crunchiness of the cheese croutons and fresh leaves. The golden ham cubes, croutons, and sauce can be kept in separate containers in the refrigerator for up to 3 days.

Can You Freeze It?

This fresh salad with boiled eggs, lettuce, and mayonnaise dressing does not accept freezing. Only sliced sourdough bread can be frozen raw in airtight plastic bags for up to 90 days in the freezer to prepare croutons later.

What to Serve With

Excellent as a light main course for summer lunches or served accompanied by onion soup au gratin, vegetable quiche, or a French cheese board. To drink, pair with dry white wine like Chablis, pilsner beer, or sparkling water with lemon.

Frequently Asked Questions

What are cornichons and what is the difference from common pickles?

Cornichons are small cucumbers harvested young and preserved in vinegar with tarragon and shallots, presenting a very crunchy texture and lively acidity.

Can I make the croutons in the skillet instead of the oven?

Yes, brown the bread cubes with olive oil and garlic over medium heat in a skillet until crispy, sprinkling the grated cheese in the last few seconds.

Is the anchovy paste in the sauce mandatory?

Anchovy paste is optional but recommended for acting as a natural umami amplifier without leaving a fishy aftertaste in the creamy sauce.

What is the ideal type of ham for browning in a skillet?

Use cooked tender-type ham or artisanal ham in a piece cut into thick cubes, avoiding thinly sliced hams that fall apart in the pan.

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