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Inspired by a variety of French ingredients, Marcia Kiesel came up with this original--and delicious--ham salad. Pernod gives the vinaigrette an unexpected fennel flavor.

How to Make It

Step 1

Preheat the oven to 350°. Toast the walnuts on a pie plate for 7 minutes, or until lightly browned. Let cool and coarsely chop.

Step 2

In a small heatproof bowl, soak the currants in hot water until softened, about 10 minutes; drain.

Step 3

In a small bowl, whisk the cream with the mustard, Pernod, vinegar and garlic and season with salt and pepper.

Step 4

In a large bowl, combine the frisée with the onion and currants. Add 1/4 cup of the dressing and toss to coat. Transfer the salad to a platter. Put the ham in the same bowl, toss gently with the remaining dressing and arrange over the salad. Sprinkle the walnuts over the top and serve.

Step 5

Make Ahead: The recipe can be prepared through Step 3 a day ahead. The walnuts and currants can stand, covered, at room temperature. The dressing can be refrigerated.

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