- Serves: 6
- Cook Time:
- Prep Time: 40 minutes
- Effort: medium
- 2 beetroot
- 1 tbsp caster sugar
- 2 sticks forced rhubarb, sliced diagonally into 5 cm cubes
- 1 pink grapefruit
- 1 blood orange
- black pepper
- 1 shallot, finely diced
- 2 tbsp aged red wine vinegar
- 65 ml extra virgin olive oil
- 50 ml walnut oil
- 1 tbsp chopped chervil, plus a few sprigs, to garnish
- 12 slices Parma ham, 2 per serving
- 2 heads of chicory
1. Cut the stems and leaves of each beetroot down to 2.5cm long. Don't trim the root ends.
2. Boil the beetroot in a saucepan of salted water for about 40 minutes-1 hour, until tender. Drain and peel. Cut each beetroot into eight wedges and place in a large mixing bowl.
3. Add the sugar to a large saucepan of water and bring to the boil. Add the rhubarb and cook for 2-3 minutes. Drain the rhubarb and add to the beetroot.
4. Grate the zest from half of the grapefruit and the whole of the orange and set aside. Cut off the rinds, leaving no white pith. Holding the fruit over the beetroot and rhubarb, cut out the segments between each membrane and let them fall into the bowl. Squeeze the juice from the segmented fruit into the bowl.
5. Season the salad generously, then add the shallot, red wine vinegar, reserved citrus zests, olive oil, walnut oil and chopped chervil. Toss gently and leave to macerate for 15 minutes.
6. Arrange the salad in the centre of each serving plate, surrounded by two slices of Parma ham and a few chicory leaves. Garnish with chervil sprigs and serve immediately.
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