Endive, Apple and Farmhouse Cheddar Salad With Country Ham and Wheat Beer Dressing
- Course: Salad
- Features: Fast
Summary:
Vermont-made Cabot cloth-bound cheddar cheese creates a good contrast for crisp, juicy apples in this salad. For the dressing, use a good wheat beer, such as Ommegang Witte from Cooperstown, N.Y. Its brightness keeps the ham and cheese from getting too heavy.
6 generous servings
Ingredients:
For the dressing- 1/3 cup wheat beer
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard
- Freshly squeezed juice from 1 lemon (at least 2 tablespoons)
- 1/3 cup grapeseed or corn oil
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 head (5 ounces) Belgian endive, leaves cut crosswise into large pieces
- 1 head (7 ounces) radicchio (outer leaves removed), cored, then cut into chunks
- 1/4 pound thinly sliced country ham or prosciutto
- 2 medium Gala apples (14 ounces total), cored, then cut into chunks or thin slices
- 1/4 pound sharp farmhouse cheddar, cut into thin slices
- 1/4 cup loosely packed flat-leaf parsley leaves (from 5 stems)
- Salt
- Freshly ground black pepper
Directions:
For the dressing: Whisk together the beer, honey, mustard and lemon juice in a medium bowl. Add the grapeseed or corn oil and the olive oil in a slow, steady stream, whisking constantly to form an emulsified dressing. Add the salt and pepper, whisking to incorporate.
For the salad: Pile the endive, radicchio, ham, apples, cheddar and parsley in a large bowl, reserving a slice or two of the ham for each serving. Toss to combine; taste and add salt and/or pepper as desired.
Divide the salad among individual plates. Drizzle the dressing over each portion, then drape pieces of the reserved ham on top.
Serve immediately.
Recipe Source:
Adapted from "American Flavor," by Andrew Carmellini (Ecco, 2011).
E-mail the Food Section with recipe questions.
(Deb Lindsey for The Washington Post; tableware from Crate and Barrel)
