This is adapted from Sam and Sam Clark’s Moro book. Serrano is probably my favourite ham and it goes particularly well with the grilled chicory here.
Planning
| serves: | 4 |
| preparation time: | 10 mins |
| cooking time: | 15 mins |
Ingredients
- 2 fl oz Sherry vinegar
- ½ clove garlic
- ½ tsp fresh thyme leaves
- large pinch fine sea salt
- pinch black pepper
- 3 tbs olive oil
- 2 large chicory heads
- 12 slices serrano ham
Method
First, make the dressing. Simmer the Sherry vinegar in a small pan over moderate heat and reduce it to about a tablespoon. (This should take 1 – 2 mins.) Allow to cool. Mash the garlic and thyme with a large knife then work it to a paste with the sea salt. Stir in vinegar reduction and pepper and whisk until blended.
Cut each chicory head lengthwise into six wedges. Heat a ridged grill pan over moderate heat until hot but not smoking. Grill the chicory wedges on all sides until charred and slightly softened.
Arrange three slices of ham folded rakishly on one side of each of four serving plates. Add three pieces of chicory to the other side of each plate and drizzle the dressing over the chicory. (You can serve the chicory warm or cold – it will keep for about two hours if you want to get ahead.)
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