Red and white chicory salad with Parma ham

Serves: 4

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• FOR THE DRESSING
• 1 tablespoon(s) cider vinegar
• 7 tablespoon(s) groundnut oil
• 2 tablespoon(s) Dijon mustard
• 1½ tbsp golden caster sugar
• sea salt, black pepper
• FOR THE SALAD
• 400 gram(s) Belgian endive
• 400 gram(s) red trevisse
• 6 tablespoon(s) flat-leaf parsley, coarsely chopped
• 12 slice(s) Parma or other air-dried ham

Method

1. In a bowl, whisk all the ingredients for the dressing to a thick, creamy emulsion. If making this dressing in advance, you may need to give it a quick whisk just before serving, but it should hold for several hours.
2. To serve the salad, slice the root end off the bulbs of endive and red trevisse, discarding any damaged outer leaves. Separate the remaining leaves - the heads are so tightly closed that I tend not to wash them. Place the leaves in a large bowl, drizzling over the dressing as evenly as possible, then toss to coat the leaves. You may find it easiest to do this with your hands, as the dressing is so thick. Toss in the parsley, then pile the leaves between six plates, draping the slices of ham between them. Recipe by Annie Bell

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