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Potato carpaccio with ham and bitter salads
For the carpaccio:
4 medium-sized, solid-boiled
potatoes
4 thyme sprigs
4 tablespoons of olive oil
1 handful of mixed bitter
salads
(e.g. radicchio, frisée, rocket)
For the vinaigrette:
3 tablespoon of white Bal-
samic vinegar
1 tablespoon of honey
1 tablespoon of sweeter
mustard
25 ml vegetable stock
3 tablespoons of olive oil
Salt from the mill
Pepper from the mill
8-12 slices of air-dried ham
1. Prepare the baking oven for 180°C top/bottom heat.
2. Peel the potatoes peeling and cut into thin slices by means of the Graef universal cutter at
level 1. Pluck thyme from the stems and cut finely.
3. The size of a starter plate, apply the potato slices in a slightly brick and circular form onto a
baking paper. Then brush with oil, sprinkle thyme and season with salt, pepper. Repeat the
whole thing three times so that four carpaccios of the same size emerge.
4. Bake the carpaccios for 15-17 minutes in the oven.
5. In the meantime, read out the salad, mix up the ingredients for the vinaigrette and season
with salt, pepper. This goes particularly well using the Graef milk frother with the setting
“cold stirring”.
6. Turn out the finished carpaccio onto the plates, mix up the salad with the vinaigrette and
distribute onto the carpaccio. Serve with the remaining vinaigrette and 2-3 slices of ham
each.
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