A ham-related fact with which to dazzle your lunchtime guests: in Black Forest speak, this ham is known as Schwarzwälder Schinken, which I am sure you will agree sounds a lot more appetising than ‘ham’. This is a real looker of a salad. Add some warm pumpernickel and it’s a meal already. I just dare you to serve it in lederhosen and follow it up with Black Forest Gateau...
Blend (or crush) the berries with the juniper, orange juice and vinegar, trickling the oil in at the end so it forms an emulsion of sorts. Add the thyme and season to taste, then set aside for at least an hour (better still overnight).
When you’re ready to serve, scatter the salad leaves on a big platter. Tear the ham into strips, and scatter it over the salad along with the beetroot, carrot, onion and cucumber. Add the cherries and pumpkin seeds. Shake up the dressing (removing the thyme sprig) and dribble it over the salad. Mahlzeit (elsewhere in Europe, they might say, ‘bon appétit’)!
* Dried sour cherries
These are an Iranian speciality, and are usually lightly salted. If using these, add a little less salt when seasoning your dressing. If you can’t find them, use unsweetened cranberries.
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