Sherry vinegar and walnut oil dressed gammon salad

Sherry vinegar and walnut oil dressed gammon salad

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  • 8
  • Easy
  • Carb Conscious Dairy free Fat conscious Heart friendly
  • 15 minutes
  • 5 minutes
  • Vergelegen Vin De Florence 2010


  • 200 g broad beans, blanched
  • 200 g mangetout, blanched
  • 4 bulbs baby fennel, with stalks, shaved
  • 1/3 cup cider vinegar
  • 3 T walnut oil
  • 2 T Dijon mustard
  • 200 g Rosa tomatoes
  • ½ cup mint
  • Sea salt and freshly ground black pepper, to taste
  • Cubed gammon, for serving

Cooking Instructions

Remove the skins from the broad beans and split the mangetout in half lengthways, then toss all with the fennel shavings.
Add the cider vinegar, walnut oil, mustard, tomatoes, mint and seasoning to a blender and roughly pulse until combined.
Drizzle over the salad, season to taste and serve  with cubes of succulent cubed gammon.

Per serving: 978.2 kJ, 11.3 g protein, 13.6 g fat, 14 g carbs.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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