Perfect summer starter: Pan-Seared Romaine Hearts with Crispy Ham Cubes and Garlic-Lemon Sauce
Ingredients for 4 people
2 peaches or nectarines
100 g strawberries
300 g mixed cocktail tomatoes
200 g HANDL TYROL Tiroler Speck PGI Ham
125 g Burrata
100 g Basil-Pesto
Plus:
Fresh basil leaves
Fresh thyme sprigs
2 Tbs sunflower oil
A little olive oil
4 slices sourdough bread
Dressing:
2 Tbs white balsamic vinegar
2 Tbs olive oil
1 Tbs water
Pinch of salt
Pinch of pepper
A real head-turner on your salad platter, Tiroler Speck PGI Ham
Method
Level of difficulty:
Beginner
- To make the dressing, mix all of the ingredients together.
- Wash the fruit and the tomatoes and pat dry. Hull the strawberries and slice. Cut the peaches or nectarines in half, remove the stone and slice finely. Cut the tomatoes into halves or quarters. Wash the herbs and pat dry, then tear apart.
- Mix the prepared fruit and vegetables in a bowl. Drizzle about two thirds of the dressing over this mixture and leave to stand for 15 to 20 minutes.
- In the meantime, fold the slices of ham to form little pockets. Drain the burrata.
- Place the salad on a serving dish and distribute evenly. Distribute the Speck evenly over the top and place the burrata in the middle. Drizzle the rest of the dressing over the salad and season with salt and pepper. Garnish with basil pesto, fresh herbs and sunflower seeds.
Serve with toasted sourdough bread. Distribute a little olive oil evenly over a hot pan. Toast the bread slices in the pan until crisp on both sides.