Crispy Ham & Chicory Salad with Violet Mustard Vinaigrette

  • Prep Time:
  • 10 mins
  • Cook Time:
  • 20 mins
  • Total Time:
  • 0 hour(s)
  • 30 mins

We originally dreamed up this recipe as a way to use up Easter leftovers, but we love this salad any time of the year. The dressing is the star here, made with KL Keller Violet Mustard. Crafted with California Cabernet Sauvignon grape must, this mustard is robust with a nuanced raisiny sweetness that pairs beautifully with the deep savory flavor of cured ham. Plus jammy-yolked eggs and garlicky herb breadcrumbs—sign us up.  

Recipe, food styling and photography by Asha Loupy

Serves 4


For the salad

  • 4 large eggs, at room temperature
  • 6 ounces thick-cut ham, cut lengthwise into 1/4-inch-thick slices, and then slices cut crosswise into 1/4-inch-thick strips
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 cup Japanese panko breadcrumbs
  • 1/2 teaspoon sea salt
  • 3 tablespoons fresh flat-leaf parsley, roughly chopped
  • 8 cups mixed chicories, such as radicchio, frisée and escarole, washed, dried and torn into bite-sized pieces
  • 2 medium watermelon radishes, thinly sliced

For the dressing


Bring a medium pot of water to a boil over medium high heat. Gently add the eggs and cook until desired doneness—5-6 minutes for soft boiled, 7 minutes for soft medium or 8 minutes for medium-boiled eggs. Drain the eggs, transfer to a karge bowl of ice water and let sit for 5 minutes. Peel the eggs and set aside.

While the eggs are cooking and cooling, prepare the other salad toppings. Heat a medium skillet over medium high heat. Add 1 1/2 tablespoons extra virgin olive oil and continue to heat for another 30 seconds. Add the ham, arranging it into a single layer, and cook untouched until it starts to crisp on one side, about 2-3 minutes. Stir the ham and continue to cook for another minute. Remove the crispy ham with a slotted spoon and transfer to a paper towel-lined plate to drain.

Reduce the heat under the skillet to medium and add the remaining 1 1/2 tablespoons of extra virgin olive oil. Add the garlic and cook for 15 seconds. Add the breadcrumbs and salt, stirring to coat in the garlic and oil. Cook the breadcrumbs, stirring constantly until they turn light golden, about 2-3 minutes. Remove from the heat, transfer to a small bowl and stir in the chopped parsley. Set aside.

To make the dressing, whisk together all the ingredients except the extra virgin olive oil in a medium bowl. Slowly whisk in the olive oil in a slow, steady stream until the dressing is emulsfied. Taste and adjust seasonings, as necessary.

To serve the salad, toss mixed chicories and radishes with enough dressing to lightly coat the leaves (if you have leftover dressing, it will keep in the refrigerator for one week). Arrange the dressed chicories on a large serving platter, or on individual plates. Slice the reserved boiled eggs in half and arrange on the greens. Top with the reserved crispy ham pieces and sprinkle with the reserved garlicky herb breadcrumbs. Spoon a little extra dressing over the top, if desired. 

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