If you don’t like, or can’t eat ham, leave it out and enjoy the tangy satisfaction of the creamy dressing and chunks of cheese in this classic French salad. The prosciutto adds color to the presentation, but you’ll hardly notice if it’s removed from the salad. Paired with a glass of white wine and a chunk of rustic bread, this salad makes a great light lunch on a hot summer day.
Gruyère has almost no lactose in it – the nutrition facts state that it has 0 grams of carbohydrate per serving. According to Sue Shepherd’s “Food Intolerance Management Plan”, most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). Cream has less than a 1 gram of lactose per tablespoon. Since there are 2 tablespoons of cream in this salad, that’s less than 1/2 a gram of lactose per serving. As always, only eat what your body can tolerate, and only you know what that is.
Endive, Gruyère, Prosciutto and Walnut Salad
Serves 4, adapted from “Bistro Cooking”
3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (30 ml) heavy cream, regular or lactose-free
1 tablespoon (15 ml) red wine vinegar
2 teaspoons (10 ml) Dijon mustard
2 teaspoons (10 ml) freshly squeezed lemon juice
4 cups (960 ml) endive or other salad greens
1/2 cup (120 ml or 60 grams) toasted walnuts, chopped
90 grams (3 ounces) Gruyère or other Swiss cheese, cut into small cubes
90 grams (3 ounces) prosciutto or other unsmoked ham, optional
1 small bunch of chives, about 70 grams (2.5 ounces), snipped into small pieces
Put the olive oil, cream, vinegar, Dijon and lemon juice into a small jar with a lid. Tighten the lid securely and shake the jar until the contents blend completely. Put the rest of the ingredients into a large bowl. Pour the vinaigrette over the top and toss until it evenly coats the salad. Divide between four salad plates and serve with a grind of fresh pepper if desired.