Heston's peach, Parma ham and gruyère salad recipe

Recipes

Heston Blumenthal
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Heston's peach, Parma ham and gruyère salad recipe

Nothing too heavy; just fresh fruit, shaved gruyère and a scattering of Parma ham on a bed of leaves.

Heston says: "Nothing beats perfectly ripe peaches in the summer and I love using them in salads like this one. The gruyère, cloves, Parma ham and peaches make a surprisingly good combination for a summer lunch for four or starter for six. Serve with an ice cold glass of Manzanilla sherry."

Tip: Place the slices of Parma ham in the freezer for about 10 minutes while the vinegar is reducing; this will make them easier to cut.

Ingredients

For the drizzle

125 ml balsamic vinegar

4.4 fl oz balsamic vinegar

0.5 cup balsamic vinegar

For the vinaigrette

40 ml white wine vinegar
40 wholegrain mustard
120 ml grapeseed or groundnut oil
0.5 tsp ground cloves

1.4 fl oz white wine vinegar
40 wholegrain mustard
4.2 fl oz grapeseed or groundnut oil
0.5 tsp ground cloves

0.2 cup white wine vinegar
40 wholegrain mustard
0.5 cup grapeseed or groundnut oil
0.5 tsp ground cloves

For the salad

2 ripe peaches, stoned and cut into wedges
100 g rocket
100 g chard
180 g Parma ham, roughly chopped
80 g gruyère, shaved with a potato peeler

2 ripe peaches, stoned and cut into wedges
3.5 oz rocket
3.5 oz chard
6.3 oz Parma ham, roughly chopped
2.8 oz gruyère, shaved with a potato peeler

2 ripe peaches, stoned and cut into wedges
3.5 oz rocket
3.5 oz chard
6.3 oz Parma ham, roughly chopped
2.8 oz gruyère, shaved with a potato peeler

Details

Cuisine: Italian
Recipe Type: Salad
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 4

Step-by-step

For the vinaigrette, combine the vinegar and mustard in a bowl and whisk together. Slowly add in the oil while still whisking. Add the ground cloves and season with salt.
For the drizzle, pour the balsamic vinegar into a small saucepan and bring to the boil over medium heat. Let the liquid reduce to a syrup consistency and remove from the heat. This should take about 10 minutes. Allow to cool.
Toss the rocket and chard leaves in the vinaigrette and season with salt and pepper. Add the peach slices, the ham and the gruyère shavings and mix together gently. Place a generous pile in the centre of each plate and, using a spoon or squeezy bottle, drizzle the balsamic over the top of the salad.

This recipe was devised by Heston Blumenthal for Waitrose

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