Salad of Crispy Parma Ham and Two Beans

James Martin's knock out starter combo combines crispy ham, a delicious duo of beans and a creamy walnut dressing
By James Martin
Salad of Crispy Parma Ham and Two Beans
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the dressing

  • 2 slices white bread
  • 4 tbsp milk
  • 2 cloves garlic, peeled
  • 1 lemon juice
  • 1 lemon zest
  • 175 g walnuts, shelled
  • 150 ml extra virgin olive oil
  • 1 pinches black pepper

For the salad

  • 10 slices of Parma ham
  • 30 g butter
  • 50 g bread, cut into cubes
  • 150 g mixed radicchio and rocket
  • 100 g French beans, lightly cooked
  • 100 g broad beans, blanched and peeled
  • 1 small bunch flat leaf parsley
  • 4 tbsp extra virgin olive oil
  • 30 g parmesan, shaved


1. To make the dressing, tear the bread into blender and moisten with the milk.

2. Add the garlic, lemon and walnuts and blend to a paste.

3. Add the olive oil and season with salt and freshly ground black pepper.

4. Grill the Parma ham until crisp.

5. Melt the butter in a frying pan and fry the bread cubes until crisp and golden.

6. Place the salad leaves and the beans into a bowl and add the dressing. Mix well.

7. Arrange the salad leaves on a plate and top with the crispy ham and the croutons. Scatter with the parsley, drizzle with olive oil and top with the Parmesan shavings. Serve immediately.

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