**Indulge in a Symphony of Flavors: Ham and Grape Salad with Horseradish Chive Vinaigrette**
Welcome to a culinary journey where sweet and savory harmoniously blend to create a refreshing and delectable dish. The ham and grape salad is an ensemble of flavors that will tantalize your taste buds. Perfectly cooked ham, plump and juicy grapes, and a medley of fresh herbs and vegetables unite in this delightful salad. Dressed in a tangy horseradish chive vinaigrette, each bite offers a burst of flavors that will leave you craving more. But that's not all; this article also features two additional recipes to satisfy your culinary desires. From a creamy and flavorful broccoli salad to a classic Waldorf salad with a modern twist, there's something for every palate. Prepare to embark on a gastronomic adventure as we unveil the secrets behind these extraordinary recipes.
ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE
Provided by Chuck Hughes
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
- In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
- For the salad:
- In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
- Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
- Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.
HAM AND GRAPE SALAD WITH HORSERADISH CHIVE VINAIGRETTE
Time 20m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk together horseradish, mayonnaise, vinegar, salt, pepper, and oil in a large bowl. Add ham, grapes, celery, and chives and toss until coated.
- Serve on romaine slices.
HORSERADISH-GLAZED HAM
This glaze is our favorite way to perk up a ham. Leftovers make zippy sandwiches-with more horseradish, of course! -Cathy & Monte Seus, Tulelake, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Bake according to package directions., Meanwhile, mix remaining ingredients. Brush over ham during the last 30 minutes of baking.
Nutrition Facts : Calories 232 calories, Fat 5g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 1026mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 28g protein.
CHIVE VINAIGRETTE
Steps:
- In a small bowl, whisk together all the ingredients except the oil.
- Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.
SALMON SALAD WITH HORSERADISH VINAIGRETTE
Chunks of poached salmon,tender potatoes, and crispharicots verts are the baseof this zesty salad topped withtangy horseradish dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; fill with cold water. Add 1 tablespoon salt; bring to a boil. Reduce to a simmer; cook until fork tender, 30 to 35 minutes. Remove from heat. Drain; set aside.
- Fill a large bowl with ice and water; set aside. Rinse saucepan; fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans; cook until bright green and tender, about 5 minutes. Remove from heat. Drain; plunge into ice bath. Drain; pat dry.
- Combine vinegar and horseradish in a small bowl. Whisk in olive oil; season with salt and pepper.
- Halve potatoes and beans; place in a bowl. Add red onion and chives and half of the dressing; toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables; drizzle with remaining dressing. Serve with greens if desired.
Tips:
- For the best flavor, use fresh, ripe grapes. Seedless grapes are easiest to use, but you can also use seeded grapes if you don't mind the extra work.
- If you don't have any horseradish on hand, you can substitute prepared horseradish sauce. Just be sure to use a mild variety, so it doesn't overpower the other flavors in the salad.
- If you don't have any chives, you can substitute another fresh herb, such as parsley or dill.
- This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 2 days.
Conclusion:
Ham and Grape Salad with Horseradish-Chive Vinaigrette is a refreshing and flavorful salad that is perfect for a summer picnic or potluck. It's easy to make and can be made ahead of time, making it a great option for busy weeknights. The combination of sweet grapes, salty ham, and tangy vinaigrette is sure to please everyone at your table.
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