Recipe information
Yield
enough for 4
Ingredients
cooked ham – 8 ounces (250g)
shelled fresh peas – 1 1/4 cups (180g)
white bread – 3 thin slices (75g)
a little oil
a large, soft - leaved lettuce
Berkswell or other deep - flavored, hard farmhouse cheese – 5 ounces (150g)
the creamy dressing, above
Preparation
Step 1
Shred the ham into large bite-sized pieces. You could use a knife for this if you wish, but I prefer the coarse texture of pieces torn by hand. Cook the peas briefly in deep, lightly salted water, then drain.
Step 2
Tear the bread into small pieces, discarding the crusts as you go. Fry in a shallow layer of oil in a nonstick pan. As soon as they are nicely golden, remove to paper towels to drain. Salt them lightly.
Step 3
While the bread is cooking, wash the lettuce, separate the leaves, tear them into manageable pieces, and put them in a serving bowl.
Step 4
Take shavings of the cheese with a vegetable peeler and toss them into the lettuce leaves with the peas, golden bread, and shredded ham. Pour the dressing onto the salad and toss gently.
