Ibérico de bellota & soybean salad in a parmesan shell served with ginger vinaigrette
by Liao Xiangjun
@ 13 Nov 2014
Ingredients:
2 parmesan half shells
50g salad greens
100g ibérico de bellota, sliced
50ml soybean whey (soy milk skin)
Ginger Vinaigrette
20ml (each) light soy sauce and white balsamic vinegar
20ml (each) grape seed oil and sesame oil
20g (each) sugar and finely grated ginger
3g sliced chives
Salt, to taste
Preparation:
1. For the ginger vinaigrette: Whisk all ingredients in a mixing bowl until sugar has dissolved. Set aside.
2. Place a parmesan half shell onto a serving plate and top with a thin layer of salad greens. Add a layer of sliced ham and soybean whey. Add another layer of
salad greens and a layer of ham and soybean whey. Cover with a layer of salad greens and cover with another parmesan half shell. Serve with the ginger vinaigrette on the side. Serves 1.
