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Warm chestnut salad 

Warm chestnut salad 
© Herbert Lehmann
Home Food & Drinks Recipes Cooking Warm winter salad with chestnuts, pumpkin, prosciutto & rocket

Warm winter salad with chestnuts, pumpkin, prosciutto & rocket

Salad

It is easy to forget how often chestnuts can be used to spruce up the most opulent winter dishes.

Severin Corti

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.
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