We have already commented, here in Direct to the Palate, several salads that now feel great in summer.
Today we bring you a vegetable salad with a different point. We are going to add some egg and some thin slices of duck ham.
Indeed, the differentiating ingredient is going to be the so-called duck ham; which is not duck leg but breast, magret. Sure, cured in salt like a ham.
And without further ado, here is the recipe for this chickpea and duck ham salad:
500gr. of cooked chickpeas, 1 tomato, 1 onion, 2 eggs, 50 gr. of duck ham, parsley, oil, salt and vinegar.
Chickpeas, tomato and onion cut into cubes are mixed well in a salad bowl. They are sprinkled with the chopped parsley and seasoned with oil (EVOO) and vinegar. Let stand half an hour in the fridge or cool place. In addition, two "perfect hard-boiled eggs" are cooked, as Hervé This would say, and cut into quarters. They are added to the salad when placed together with the duck ham.
The chickpeas are very tasty with the maceration of the dressing with the tomato and the onion. Parsley adds a very interesting vegetable touch. All this will combine perfectly with the fatty duck ham that gives the dish a more greasy texture.
To drink, a Wheel like this Blanco Nieva Pie Franco 2006 would be good; but why not dare with a young and light burgundy? Domaine Joblot Givry 1st Cru "Clos du Cellier aux Moines" 2005.