1 large or 2 medium-sized mild red onions
3/4 lb (320 g) cold cooked ham or pork, cut into strips
2 tbsp finely chopped parsley
olive oil
wine vinegar or cider vinegar
salt and pepper
3/4 lb (320 g) cold cooked ham or pork, cut into strips
2 tbsp finely chopped parsley
olive oil
wine vinegar or cider vinegar
salt and pepper
Serve with:
carrot, lettuce and endive salad
hard-boiled eggs
hard-boiled eggs
method
1. Pressed, cooked meats are best for this dish; buy them thinly sliced and cut into strips as neatly as possible.
2. Trim and peel the onion; cut lengthwise into quarters and then slice each quarter thinly lengthwise again into matchstick strips. Mix with the meat in a bowl, sprinkle with 2 tbsp good-quality vinegar and season with salt and freshly ground pepper.
3. Stir and leave to stand for 5 minutes before sprinkling with approx. 3 tbsp olive oil and the parsley.
4. Serve at room temperature with a side salad of carrots, lettuce and endive, and hard-boiled eggs.
2. Trim and peel the onion; cut lengthwise into quarters and then slice each quarter thinly lengthwise again into matchstick strips. Mix with the meat in a bowl, sprinkle with 2 tbsp good-quality vinegar and season with salt and freshly ground pepper.
3. Stir and leave to stand for 5 minutes before sprinkling with approx. 3 tbsp olive oil and the parsley.
4. Serve at room temperature with a side salad of carrots, lettuce and endive, and hard-boiled eggs.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
