A light, fresh main-course salad that really tastes of Limburg. The ham matures in the marl caves, where it develops a special, deep flavour that goes beautifully with creamy goat’s cheese. Lovely as a lunch or starter: crisp lettuce, salty ham and a subtly sweet dressing.
Limburg salad with cave-cured ham and goat’s cheese
Region: Limburg
Limburg salad with cave-cured ham and goat’s cheese
Region: Limburg
Method
01
Dressing
Mix the sunflower oil, raspberry vinegar, wholegrain mustard, honey and garlic to a smooth dressing. Season with pepper and salt; taste and add extra honey if you like for a milder note.
02
Prepare the vegetables
Cut the baby romaine into quarters and remove the hard core. Halve the chicory lengthways, remove the bitter core and separate the leaves. Divide the romaine and chicory between four plates or one large platter.
03
Assemble
Drape the slices of cave-cured ham between the lettuce leaves. Crumble the goat’s cheese over the top. Scatter over the walnuts and currants and finally spoon the dressing evenly over the salad.
04
Serve
Serve immediately, if you like with fresh (sourdough) bread and a glass of crisp white wine or a soft, fruity rosé.
Tips & notes
Add thin slices of pear or apple for an extra fresh touch. Prefer a milder flavour? Then add a little extra honey to the dressing. Best eaten fresh; keep the dressing separate if you prepare ahead, so the lettuce doesn’t go limp.
Variations
- Replace the cave-cured ham with Ardennes ham as an alternative.
- Toast the walnuts briefly in a dry pan for extra bite.
Contains:
Milk
Tree nuts
Mustard
Sulphites
| Calories | 275 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 10 g |
| Fat | 24 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
