Salad with roasted vegetables and duck ham: recipe for a first course dish light but full of flavor

In a party menu it is always advisable to balance the different dishes well and not sin excesses before serving the main. Fresh salads and vegetables are our great allies to open your mouth, and this recipe for roasted vegetable salad It shows that they can look fancy taking care of the presentation.

It is a very easy recipe that only requires a little time to roast and peel the vegetables. The advantage is that we can leave them ready in advance, to simply assemble each dish on the appointed day. We can use duck ham to give it a more festive and special touch, or any variety of chacina that we like the most. Another option is to change it for a smoked, or pretty sprouts to make it vegetarian.

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For 6 people
  • Red bell pepper type 2
  • Eggplant 2
  • Sweet Onion 1
  • Big Zucchini 1
  • Small lettuce bud 6
  • Duck ham
  • Extra virgin olive oil 60 ml
  • 10 ml apple vinegar
  • Dijon mustard 5 ml
  • Ground black pepper
  • Salt

How to make salad with roasted vegetables and ham

Difficulty: Easy
  • Total time 1 h 5 m
  • Elaboration 20 m
  • 45 m cooking
  • 30 m rest

We can start preparing the vegetables the day before, so as not to hurry on the appointed day when we go to serve the salad.

Preheat the oven to 200ºC and prepare a llanda, tray or large dish. We can cover it with aluminum foil or baking, to stain less. Wash and dry all vegetables well Cut the eggplants and onion in half, and the zucchini in large pieces. Distribute on the tray and sprinkle with olive oil.

Bake for about 45 minutes, until very tender. It is advisable to turn the pan halfway through cooking and turn the pieces to achieve a more uniform roast, but it is not essential. Remove and cover immediately with a thick cloth or foil; This will create steam when cooled and will peel more easily.

When the vegetables are already warm or cold, prepare them. In our guide to make roasted peppers the process is better detailed; must remove seeds and filaments. The skin of the eggplants will come out very easily, Cut all the vegetables into pieces of about the same size.

Mix and season with olive oil, salt and pepper. Keep in an airtight container; we will probably have enough left over after making salads, and hold very well in the fridge several days.

Cut the buds into not very thick julienne, wash and dry well. Slicing the ham in slices removing the excess fat, if applicable. Prepare the emulsifying vinaigrette the oil with vinegar, mustard and a pinch of pepper and salt.

Assemble the salads using a plaster ring. Place a base of buds, pressing well but without passing, and spread the vegetables over. Remove the hoop carefully, top with the ham and dress with the vinaigrette.

With what to accompany the salad of vegetables and ham

This roasted vegetable salad and ham It is a light but tasty, colorful and very appetizing starter to head any festive menu. It is advisable that the vegetables are not very cold, so they can be left warm or at room temperature. We can add some roasted pine nuts or an accompaniment of nuts, crispy toasts or spikes.

Video: "Beans and Belly" - Roast Pork Belly on Black-Eyed Peas Salad - Food Wishes (January 2020).