Monthly Archives: May 2016

recipe – salad of foxglove farm green and white asparagus, serrano ham, peperonata, manchego, garlic

serves 4

ingredients

A)
240g white asparagus (blanched and cut in 1.5″ long pieces)
120g green asparagus (blanched and cut in 1.5″ long pieces)
72g red pepper (very small dice)
72g yellow pepper (very small dice)
20g italian parsley (minced)
48g sherry vinegar
48g extra virgin olive oil
8g salt
6g chili flakes
3g black pepper

B)
160g serrano ham or prosciutto (thinly sliced on slicer)

C)
60g manchego cheese

D)
30g roasted garlic aioli **
20g spring petit greens

**roasted garlic aioli

ingredients

A)
100gr confit garlic
60gr hot mustard
3 yolks

B)
500ml oil
50-75ml water
TT Salt – Season well

**methodology

1) combine A in food processor and blend to unify

2) drizzle oil from B in slowly to form an emulsified mayonnaise

3) use the water to adjust if consistency is too thick

4) adjust seasoning with salt to your liking

5) reserve in a squeeze bottle in fridge

methodology

1) combine in a mixing bowl and mix gently together, allow to sit in fridge for 10 minutes to ‘marinade’ in dressing

2) artistically arrange A on plates, dividing evenly four ways

3) scatter ham over top of asparagus mix, folding the pieces accordion like so that they aren’t laying flat.

4) grate manchego cheese over dish evenly

5) place dime sized dots of roasted garlic puree out of a squeeze bottle around dish

6) garnish with petit spring greens

7) serve immediately