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Salad of Rosemary ham with pea shoots and asparagus

CM512 Ham Cooked Rosemary – 3.5kg app | 50g
HB243 Lettuce Baby Mix Leaf 1kg | 20g
HB198 Cress Affilla Cress(Peashoot) Case 8 Double Punnet | 5g
VW103 Asparagus Bunch 454g | 4 spears
SL137 Radish Bunched x 20 Packs Per Case | 1/2, thinly sliced
OL102 Extra Virgin Olive Oil 5 Ltr Tub | 7mls
VR102 Balsamic Vinegar of Modena 1 Ltr Bottle | 2mls

 


 

METHOD

  1. Place the leaves, pea shoots, radishes and asparagus in a salad bowl and dress with the olive oil and balsamic.
  2. Toss the mix, place in a salad bowl and serve with two 25g slices of the ham and some crispy sourdough baguette.