300g Parma ham
2 large chicory heads, trimmed, leaves separated and washed
50g walnut halves, roughly broken
150g Roquefort cheese
4-5tbsp ready-made salad dressing - check the carb content
fresh bread for croutons - optional
4 hardboiled eggs
4 salad tomatoes, quartered
1. Cut the larger chicory leaves in half lengthways, place all the leaves in a large bowl and sprinkle with the walnuts. Cut the Roquefort into small cubes and scatter over the salad.
2. Shave the parmesan into wafer-thin slices using a potato peeler and sprinkle on top. Drizzle over the dressing and toss the salad thoroughly. Arrange on 4 plates and add the Parma ham, egg, optional croutons and tomatoes. Finally, garnish with a few rocket (arugula) leaves.
Carbohydrate 12g Protein 42.4g Fibre 2.9g Fat 53g
All year round, but the British season is from January to mid March.
Choose the best
Look for firm, crisp leaves and avoid those with green tips, as they'll be very bitter.
If the end is cracked or discoloured, trim it off, then remove any limp outer leaves. Then, depending on how you want to use it, either leave whole, separate the leaves, or slice lengthways into halves or quarters. Once cut, brush with lemon juice to prevent discolouration.
It will last for around a week in a perforated bag in the fridge.
A variety of recipe ideas and articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan