Salad of Home-Cured Duck Ham with Chestnuts and Walnuts

Name: Salad of Home-Cured Duck Ham with Chestnuts and Walnuts (Salade Campagnarde)
Yield: Serves 4
Cuisine: France
Ingredients: 4 cups field greens, rinsed and dried; ¼ cup chopped walnuts; ¼ pound ventrèche or pancetta, cut into thin strips; ¼ pound ventrèche or pancetta, cut into thin strips; 1½ cups cooked chestnuts (jarred or packed sous vide), or 1 pound freshly cooked chestnuts; 1½ cups cooked chestnuts (jarred or packed sous vide), or 1 pound freshly cooked chestnuts; Salt and freshly ground pepper; 3 tablespoons unsalted butter; 4 slices of firm country-style bread, crust removed, cut into ½-inch cubes; 1 garlic clove, crushed; 3 tablespoons French walnut oil; ½ recipe Home-Cured Duck Ham; Salt and freshly ground pepper; 2 teaspoons red wine vinegar, preferably aged

Salade Campagnarde

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Chestnuts are served warm in this country-style salad from the Périgord, which also includes thin slices of tender, juicy duck ham, crisp ventrèche or pancetta, and chopped walnuts. If curing the duck breast yourself, prepare about 2 weeks in advance, or substitute duck prosciutto or smoked duck breast.

Ingredients

½ recipe Home-Cured Duck Ham
3 tablespoons French walnut oil
2

Europe
France
Gluten-free

Method

Thinly slice the duck ham crosswise on the diagonal; trim off the fat, if desired. Cover with plastic wrap to keep moist.
In a small bowl, whisk together the walnut oil, vinegar, and a pinch each of salt and pepper. Set the vinaigrette aside.
In a large skillet, melt 2 tables