Post Christmas I was suddenly ravenous for ham and raw greens, salad - anything but cookies, which seemed to have been my diet for two or three weeks. I haunted the supermarket and came home with a fat slice of ham and Italian salad greens - baby kale, baby mizuna, baby arugula, and radicchio ( which I left out because I didn't feel it fit in)
I made a very nice little oregano salad dressing, and tested an idea for roasted cranberries. You can use raw cranberries easily, simply sliced in half. Nice, sour, crunchy, but I liked the idea of a sweet/sour, barely roasted berry. I think it's a nice perky addition, but go with the raw if you prefer.
Such a nice lunch! But..... then I discovered I had left my camera at my daughter's house on Christmas Day. I scrambled and searched and found a 2008 Powershot and took these remarkably retro photos of that very delicious salad. Oh, how cameras have changed!
For the greens:
Arrange in a large salad bowl or platter
For the ham :
Slice strips of ham about 4-5 inches long, maybe 1/2 inch thick
Arrange on top of greens.
Sliced apple chunks:
Slice a Granny Smith apple into thick slices, removing the core.
Cut each slice in half and arrange on greens.
The oregano salad dressing:
3 T. red wine vinegar
3 T. California olive oil
1 teaspoon dijon mustard
1 heaping teaspoon dried oregano
freshly ground pepper
Drizzle on top of the greens as desired.
For the roasted cranberries:
Marinate whole raw cranberries in a small bowl with 2 tablespoons olive oil, and 2 tablespoons sugar for an hour.
Preheat oven to 350F.
Spoon the raw cranberries onto a baking sheet covered with foil or parchment.
As soon as the oven is at 350F, turn off the oven.
Slide the cranberries into the turned off oven and let sit in oven for 25 minutes.
Remove, cool, and sprinkle on salad.
A very Happy New Year to you all - hug people (and pets) you love, and believe in the goodness.