Puffed sweet potato with Serrano ham salad
Because we had eaten way too much fat and too easy during the last holidays and actually the days around as well, I thought I’d start with a healthy, green salad.
You have to hear the comments from the guys: “SAL-AD????????? That’s not dinner, is it?” and more along the same lines…
Just wait and see!
Everything in this salad that deviates from the usual lettuce with tomato, cucumber and an egg, is of course subject to extensive research.
I have to say that I immediately deviated from the recipe, but stayed close to it. For example, I did not make puffed potatoes for the gentlemen, but fried potato pieces in butter. The potatoes were left over from yesterday’s stew and throwing them away is a shame!
For this recipe you need for 4-5 persons:
- 4 to 5 sweet potatoes (600-700 grams)
- 1 head iceberg lettuce
- 3 to 4 avocados (cut into pieces)
- 1/2 finely chopped onion
- 8-10 sun-dried tomatoes (finely chopped)
- 4 sliced Amsterdam onions per person (for an bit of sour)
- 400 grams Serrano ham (torn)
- salt and pepper
- olive oil
For the dressing you need:
- 4 tablespoons Pesto
- 2 tablespoons olive oil
Put together in a bowl and stir well, done!
- Pierce holes in the skin and wrap the potatoes (each piece) in aluminum foil.
- Put in a microwave at 1000 Watt for 7 minutes or 30 minutes in an oven at 200 degrees. If the potatoes are not soft enough, put them back for a few more minutes.
Cut the lettuce into small pieces and put about 2 hands on each plate. Put salt and pepper over the avocado and mix all ingredients with the lettuce. Sprinkle with some olive oil.
Tear the Serrano ham into pieces and divide over the plate.
Serve a potato with each plate of salad and sprinkle the salad with a little pesto dressing.
The ratings for this dish:
And in the end it all turned out great…