Autumn salad with chestnuts, beetroot and aromatic ham

• crusty bread croutons3

  cut into small cubes

• olive oil↗3-4 tbsp
• romaine lettuce↗70 g

  packet

• boiled chestnuts175 g

  broken into bite-sized pieces

• boiled beetroot200 g

  (not pickled), peeled and diced

• serrano ham↗4-6

  cut in half

• apple↗1
• red onion↗1 маленька

  thinly sliced

• red wine vinegar↗2 tbsp
• Dijon mustard↗2 tsp
• walnut oil↗4 tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection 180 °C, gas 6). In a small baking dish, combine the bread cubes with 3–4 tbsp olive oil, season with salt and pepper, spread evenly in a single layer and bake for 12–15 minutes, until the bread is golden and crisp. Transfer the croutons to a plate lined with a paper towel and let cool.

2. 2

   For the dressing, place the thinly sliced red onion in a small bowl, add 2 tbsp red wine vinegar and let sit for 10 minutes to soften the onion. In a separate bowl combine 2 tsp Dijon mustard with 4 tbsp walnut oil, season with salt and pepper and whisk until the mixture thickens. Add the dressing to the onion, stir and set aside.

3. 3

   In a large bowl combine the 70 g of romaine lettuce, add the 175 g boiled chestnuts (broken into pieces) and the 200 g boiled beetroot, diced. In a hot non‑stick skillet quickly sauté the 4–6 serrano ham pieces, cut in half, on both sides until golden. A few minutes before serving, thinly slice the apple and add it to the bowl together with the cooled croutons. Pour in the prepared dressing, toss thoroughly so all ingredients are well combined. Divide the salad among 4–6 plates and top with two pieces of the sautéed ham each.