Ham and endive salad from Stefano Faita
Ham and endive salad

Preparation time 20 minutes

Total time: 35 minutes

Ingredients

Taco bowls

  1. 4 wheat tortillas, 15 cm (8 in.) in diameter
  2. To taste, olive oil
  3. To taste, salt and pepper

Salad

  1. 2 endives, leaves separated (and sliced, if desired)
  2. 1 small bunch of watercress
  3. 1 ripe pear, sliced
  4. 250 mL (1 cup) cooked ham, diced
  5. 180-240 g (6-8 oz.) Camembert cheese, diced
  6. 1 handful of toasted walnuts, coarsely chopped

Vinaigrette

  1. 1 small shallot, chopped
  2. 60 mL (¼ cup) cider vinegar
  3. 5 mL (1 tsp.) Dijon mustard
  4. 15 mL (1 tbsp.) honey
  5. To taste, salt and freshly ground pepper
  6. 30 mL (2 tbsp.) nut oil
  7. 60 mL (¼ cup) olive oil
  8. 15 mL (1 tbsp.) tarragon or chives

Directions

  1. Preheat oven to 180°C (350°F). Brush tortillas with a little olive oil. Sprinkle with salt and pepper.
  2. Press a tortilla into an ovenproof bowl to make it bowl-shaped. Bake in the oven for 10 to 15 minutes, or until tortilla is baked. Transfer it to a cooling rack.
  3. Repeat with the three other tortillas.
  4. In the meantime, whisk together the shallot, cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Incorporate the nut oil, olive oil, and tarragon or chives. Taste and adjust seasoning, as needed.
  5. Mix together the endives, watercress, pear slices, and ham in a large bowl. Drizzle with vinaigrette and toss well. Top with Camembert and nuts. Serve salad in the taco bowls.

TIP:

To make this salad the high point of your picnic, carry the bowls, vinaigrette, and salad in separate, airtight containers.

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