Nigel Slater's Salad of Summer Leaves, Cured Pork, and Cherries

Serious Eats

Ready in: 15 minutes
Servings: 2
Gluten Free

Ingredients

  • 4 handfuls cherries
    Produce
  • 1 teaspoon Dijon mustard
    Condiments
  • 2 1/2 to 3 1/2 ounces thinly sliced cured ham, such as lomo, speck, or coppa
    Meat
  • 3 tablespoons heavy cream
    Milk, Eggs, Other Dairy
  • 3 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • a little parsley
    Produce;Spices and Seasonings
  • 2 teaspoons red wine vinegar
    Oil, Vinegar, Salad Dressing
  • 4 generous handfuls salad leaves
    Produce

Steps

  • Put the mustard in a small bowl with a pinch of salt, the red wine vinegar, olive oil, and a grinding of black pepper.
  • Mix with a fork or small whisk, then introduce the cream. Finely chop the parsley leaves and add to the dressing.
  • Toss the salad leaves with the cured ham. Halve and pit the cherries and add them to the leaves.
  • Drizzle over the dressing and serve.

Nutrition

  • Calories: 454.44  cal  (22.72%)
  • Fat: 35.74  g  (54.98%)
  • Saturated Fat: 10.27  g  (64.21%)
  • Carbohydrates: 26.02  g  (8.67%)
  • Sugar: 18.03  g  (20.03%)
  • Cholesterol: 52.8  mg  (17.6%)
  • Sodium: 481.42  mg  (20.93%)
  • Protein: 10.82  g  (21.64%)
  • Vitamin K: 81.95  µg  (78.04%)
  • Vitamin C: 33.88  mg  (41.06%)
  • Vitamin A: 1667.89  IU  (33.36%)
  • Vitamin E: 3.52  mg  (23.44%)
  • Vitamin B1: 0.29  mg  (19.45%)
  • Potassium: 594.39  mg  (16.98%)
  • Phosphorus: 155.76  mg  (15.58%)
  • Vitamin B6: 0.28  mg  (13.91%)
  • Selenium: 9.3  µg  (13.29%)
  • Fiber: 3.15  g  (12.62%)
  • Manganese: 0.24  mg  (12.0%)
  • Vitamin B3: 2.31  mg  (11.55%)
  • Vitamin B2: 0.19  mg  (11.41%)
  • Folate: 43.42  µg  (10.85%)
  • Iron: 1.75  mg  (9.72%)
  • Magnesium: 35.93  mg  (8.98%)
  • Copper: 0.16  mg  (8.17%)
  • Zinc: 1.2  mg  (8.0%)
  • Vitamin B5: 0.62  mg  (6.17%)
  • Calcium: 53.19  mg  (5.32%)
  • Vitamin B12: 0.27  µg  (4.45%)
  • Vitamin D: 0.41  µg  (2.7%)

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