Clarke’s Artichoke and Asparagus Salad with Serrano Ham

3 tablespoons whole-grain mustard

1/4 cup champagne vinegar

Salt and freshly ground black pepper, to taste

1-1/2 cups olive/canola oil blend

 

1 cup whole baby beets, well-scrubbed (about 8, see note)

1 tablespoon vegetable oil

Salt and pepper to taste

1 bunch asparagus, trimmed

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1/2 pound baby salad greens

1 cup marinated artichoke hearts, drained (or 4 artichokes, steamed, cleaned and cut into small wedges)

1/4 pound serrano ham, thinly sliced

 

To make vinaigrette: Combine the mustard and vinegar in a small bowl. Season to taste with salt and pepper. Gradually whisk in the oil. Taste and adjust the seasoning. If the dressing is too thick you may add a small amount of water. Makes 2 cups. To make salad: Brush the beets with vegetable oil and season with salt and pepper. Roast in baking dish at 375 degrees for about 30 minutes or until tender. Cool, peel and dice. Set aside.  Blanch the asparagus in boiling water for 3 minutes or until barely tender. Plunge into ice water to chill and set color. Cut into 3-inch pieces and set aside. Char the peppers over a gas flame or under a broiler until black on all sides. Place in a paper bag and seal. Let cool for 10 minutes. Remove from paper bag and peel off charred skin. Remove seeds and inner membranes and cut into julienne strips. Set aside. Combine the baby greens, roasted beets, asparagus, pepper strips and artichokes in a large bowl. Add 4 to 6 tablespoons of the mustard vinaigrette and toss well. Taste and add more dressing or salt and pepper if necessary. Place dressed salad in the center of a serving plate and place folded pieces of ham around the outside of the salad. Serve at once. Note: If you can’t find baby beets, one larger beet will provide approximately the amount needed for this salad. Larger beets, though, will require 15-20 minutes additional roasting time.

 

Yield: 6 servings

Calories: 160

Fat: 9.9g

Fiber: 3.1g