Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Warm winter salad with chestnuts, pumpkin, prosciutto & rocket
It is easy to forget how often chestnuts can be used to spruce up the most opulent winter dishes.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | small Hokkaido or butternut pumpkin | |
| 16 | chestnuts, pre-cooked | |
| 8 | slices | Prosciutto crudo |
| 1 | big handful rocket, washed | |
| 2 | twigs | thyme, leaves stripped |
| olive oil | ||
| 1 | lemon, juiced | |
| salt | ||
| pepper | ||
- Preheat the oven to 200°C. Peel the pumpkin, remove seeds and cut lengthwise into pieces that are not too narrow.
- Brush a baking tray with olive oil, place the pumpkin on it, then salt, pepper and drizzle with oil. Bake for 30 minutes.
- Heat the chestnuts according to the recipe.
- For the vinaigrette, mix the lemon juice with salt, pepper and the thyme leaves, then whisk with three times the amount of olive oil to make an emulsion.
- In a large salad bowl, toss the pumpkin in the vinaigrette, add the rocket and mix together.
- Divide among serving plates, garnish with the chestnuts and prosciutto and serve. If you like, you can add a few shavings of Parmesan on top.
