- Serves: 6
- Cook Time: 6 minutes
- Prep Time: 25 minutes plus 1 hr marinating
- Effort: easy
For the dressing
- 25 g shelled hazelnuts
- 2½ tbsp red wine vinegar
- 1 tsp dijon mustard
- 3 tbsp olive oil
- 2 tbsp hazelnut oil
- 2 tsp runny honey
- 1 tbsp snipped chives
For the salad
- 5-6 small cooked, peeled beetroot
- 1 tbsp olive oil
- 6 slices prosciutto crudo, each cut into 3 strips
- 3 heads chicory, mix of red and green, leaves separated
- 60 g parmesan shavings
- balsamic vinegar, for drizzling
Tips and Suggestions
The dressing can be made a day ahead, but best not to add the chives until ready to serve or they will discolour.
An hour ahead of serving you can slice and marinate the beetroot, fry the proscuitto and shave the parmesan. The chicory leaves can be separated and kept in the fridge.
1. For the dressing: heat a small heavy-based frying pan, tip in the hazelnuts and toast them, shaking often, until the nuts start to brown. Remove and chop coarsely.
2. Using a small wire whisk, whisk the vinegar and mustard together in a small bowl, then slowly pour in the olive and hazelnut oils, whisking all the time. Stir in the honey, chopped nuts and chives then season to taste with salt and pepper.
3. For the salad: thinly slice the beetroot on a mandolin or with a very sharp knife. Lay the slices in a large shallow dish then pour over a third of the dressing and leave for about 1 hour.
4. Heat the olive oil in a frying pan over a high heat. Fry the proscuitto strips a few at a time, keeping them flat, for 1½-2 mins until golden, turning them once. Drain on kitchen paper so they cool and turn crisp.
5. To serve, mix the chicory leaves with the parmesan shavings and gently toss with the rest of the dressing. Arrange the beetroot slices in a pile in the centre of each plate and drizzle a little balsamic vinegar around them. Place a few dressed chicory leaves behind the beetroot and stand the crisp proscuitto strips in small dishes beside them.
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