Chicory, Fried Ham, And Pear Salad
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
57
Spice
59
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
Buttermilk (well-shaken)1 cup
Mayonnaise3 tbsps
Chives (finely chopped)1 tsp
Wine Vinegar (white-)1 tsp
Salt1 tsp
Black Pepper1 cup
Vegetable OilDirections:
1
Whisk together buttermilk, mayonnaise, chives, vinegar, salt, and pepper in a small bowl until smooth
2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking
3
Reduce heat to moderate and fry ham, 2 slices at a time, turning over once, until golden brown and crisp, 2 to 3 minutes
4
Transfer with tongs to paper towels to drain and cool slightly
5
Stack fried ham and chop into roughly 1- to 2-inch pieces
6
Halve pears lengthwise and core, then cut lengthwise into 1/4-inch-thick slices
7
Combine chicory, ham, and pear slices in a large bowl
8
Drizzle with dressing and toss to coat
9
Whisk together buttermilk, mayonnaise, chives, vinegar, salt, and pepper in a small bowl until smooth
10
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking
11
Reduce heat to moderate and fry ham, 2 slices at a time, turning over once, until golden brown and crisp, 2 to 3 minutes
12
Transfer with tongs to paper towels to drain and cool slightly
13
Stack fried ham and chop into roughly 1- to 2-inch pieces
14
Halve pears lengthwise and core, then cut lengthwise into 1/4-inch-thick slices
15
Combine chicory, ham, and pear slices in a large bowl
16
Drizzle with dressing and toss to coat