Edward’s 14mo Aged ‘Surryano’ Ham & Sky Farm Baby Arugula ‘Rolls’
The award winning Hudson Valley Chef Wes Dier shares a great summer arugula dishe for our MAZA readers. Find more at: http://www.thelocalrestaurantandbar.com/
8 slices Edward’s Ham (paper thin)
½ lb. Sky Farm baby arugula
FOR THE OLIVES:
12 whole – pit in kalamatas olives
AP flour – as needed – seasoned with kosher salt & fresh cracked black pepper
2 whole eggs beaten
2 Cups Panko bread crumbs – seasoned with kosher salt, cracked black pepper,
lemon zest & chopped parsley
FOR THE DEHYDRATED TOMATOES:
2 plum tomatoes
1 sprig thyme
Olive oil – as needed
Salt & cracked pepper
FOR THE LEMON – WHITE BALSAMIC EMULSION (MAKES MORE THAN NEEDED)
(Fancy for salad dressing!)
1 whole shallot – minced
¼ Cup honey
¼ Cup Dijon mustard
½ Cup white balsamic vinegar (any good quality vinegar will do)
1 Cup extra virgin olive oil
Juice & zest of 2 lemons
Salt & pepper, as needed
FOR THE CROUTONS:
1 loaf French baguette – cut in 1 inch large cubes
Olive oil – as needed
Salt & pepper – to taste
4 sprigs ea. chopped fresh thyme & rosemary
* breaded olives – dehydrated tomatoes – lemon emulsion can all be made in advance for easy plating & entertaining
** ham substitute – true Serrano or Prosciutto (or omitted for vegetarian option)
To make the Bread olives 1st in seasoned flour – then 2nd in egg mix and finally 3rd in panko breading.
Reserve them in refrigerator and deep fry @ 350 F at time of plating.
To make the dehydrated tomatoes slice the tomatoes and season with all above ingredients.
Place in a dehydrator over night or on a wire roasting rack at 250F for 2 hours +
To prepare the Lemon – White Balsamic Emulsion, puree all ingredients in high speed blender, store up to 2 weeks in fridge. Use to dress arugula for plating.
Toast bread cubes in olive oil, season with salt, pepper & herbs.
Place croutons on baking sheet & top with a thick slice of Old Chatham camembert cheese Melt at 350 F – just barely until cheese softens.
Meanwhile in a bowl lightly toss Sky Farm baby arugula with lemon balsamic dressing & place on individual ham slices.
Roll ham around arugula into loose ‘bundles’ and plate, garnish with cheesy croutons, fried olives & dehydrated tomatoes use additional dressing for plate decoration.
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