Parma ham, avocado, crouton salad with creamy goat’s cheese dressing and Tomme
Starters
Easy
4
20 min
Heat the oven to 190ºC/170ºfan/Gas 5. Cut the bread into small chunks and put in a tin with the oil, tossing to coat. Bake for 10 minutes until the bread is crisp and golden. Cool.
To make the dressing beat the goat’s cheese until soft, then whisk in 1 tbsp cold water, then the oil, mustard, lemon juice and a little salt and pepper.
Separate the lettuce leaves and divide between four bowls. Halve the avocados, peel and stone them and cut the flesh into chunks. Add to the lettuce with the sliced onion. Tear the parma ham into pieces and add to the salads. Drizzle over the dressing.
Shave thin strips of Tomme using a swivel peeler, then scatter them over the salads. Serve without delay. Drizzle over the dressing.
2 thick slices pain de campagne 1 tbsp olive oil 3 little gem lettuces 2 avocados 4 slices Parma ham 50g Tomme de Chèvre 100g Mild French Goat’s Cheese 1 tbsp olive oil 1 tsp wholegrain mustard 1 tbsp lemon juice
This crunchy salad makes a great lunch to share with friends. Creamy goat’s cheese gives the dressing a fresh tangy flavour, and the finishing touch of shavings of Tomme de Chèvre add a sweet nuttiness.
