Salad Rolls with Ham

Ingredients

• 8 leaves of iceberg lettuce
• 4 leaves of Lollo Rosso
• 4 leaves of radicchio
• 2 Tomatoes
• 50 g sheep cheese
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• a pinch of sugar
• 1 tsp medium-hot mustard
• 1 tbsp Olive Oil
• 2 tsp watercress
• 2 tbsp toasted pine nuts
• 8 slices cooked ham

Instructions

1. 1.

   Clean, wash and dry the green lettuce, Lollo Rosso and radicchio. Cut the Lollo Rosso leaves in half, slice radicchio leaves into 1–2 cm strips. Halve the tomatoes, remove stems and dice them into 1 cm cubes. Pat the sheep cheese dry and cube it as well.

2. 2.

   Whisk together lemon juice, salt, pepper, sugar, mustard and olive oil to make a dressing. Mix the tomatoes with the sheep cheese, 1 tbsp pine nuts and 1 tsp watercress, then combine with half of the dressing.

3. 3.

   Lay out the green lettuce leaves on a work surface, place a slice of ham on each, then add Lollo Rosso and radicchio on top. Spoon some tomato–cheese mixture onto each leaf and roll into salad roulades. Secure each roll with a toothpick.

4. 4.

   Arrange two rolls per plate, drizzle remaining dressing over them and sprinkle with the rest of the watercress and pine nuts before serving.