Ham And Cheese Salad With Walnut Dressing
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Cooked ham||2 Cup (32 tbs), cubed|
|Cubed cheese||10 Ounce (Swiss Or Sharp Cheddar)|
|Mushrooms||1⁄4 Pound, sliced|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Walnut meats||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Wine vinegar||3 Tablespoon (White Or Red)|
|Garlic||1 Clove (5 gm), peeled|
|Cayenne pepper||1 Pinch|
|Olive oil/Vegetable oil||5 Tablespoon|
1. Bring about 1/4 cup of lightly salted water to a boil in a 1- or 2-quart saucepan. Thaw the artichoke hearts under hot running water, then place them in the saucepan and cook, covered, for 2 minutes. Drain the artichoke hearts, rinse with cold water, drain again, and pat them
dry with paper toweling. Cut each heart in half and put the pieces into a large serving bowl. Add the ham, cheese, mushrooms, and parsley.
2. Put the walnuts into an electric blender jar or a food processor fitted with the metal chopping blade. Add the water, vinegar, garlic, salt, cayenne pepper, and oil, and blend until the nuts are pulverized—5 to 10 seconds nonstop. If you are not using a blender or food processor, mince the nuts and the garlic, and shake them with the other ingredients in a tightly capped jar.
3. Toss the salad with the dressing. The salad tastes best if left to stand at room temperature for an hour. If you refrigerate it, bring it back to room temperature before serving. Serve on the lettuce leaves and garnish with the radishes.