Recipe Tip: Warm winter salad with chestnuts, pumpkin, prosciutto & rocket
Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. It is easy to forget how often chestnuts can be used to spruce up the most opulent winter dishes.
- 1small Hokkaido or butternut pumpkin
- 16chestnuts, pre-cooked
- 8 slice(s)Prosciutto crudo
- 1big handful rocket, washed
- 2 sprig(s)thyme, leaves stripped
- olive oil
- 1lemon, juiced
Step 1Preheat the oven to 200°C. Peel the pumpkin, remove seeds and cut lengthwise into pieces that are not too narrow.
Step 2Brush a baking tray with olive oil, place the pumpkin on it, then salt, pepper and drizzle with oil. Bake for 30 minutes.
Step 3Heat the chestnuts according to the recipe.
Step 4For the vinaigrette, mix the lemon juice with salt, pepper and the thyme leaves, then whisk with three times the amount of olive oil to make an emulsion.
Step 5In a large salad bowl, toss the pumpkin in the vinaigrette, add the rocket and mix together.
Step 6Divide among serving plates, garnish with the chestnuts and prosciutto and serve. If you like, you can add a few shavings of Parmesan on top.