Recipes

200 g wafer-thin slices of Black Forest ham

2 tbsp vinegar

sugar

6 tbsp vegetable oil

1 small onion

1 red, 1 green and 1 yellow bell pepper

1 bed of cress

1 bunch of chives

1 clove of garlic

salt

pepper

sugar

Rub 4 large plates with the garlic clove and arrange the ham slices loosely. For the vinaigrette, mix the vinegar with the salt, pepper and sugar. Then slowly pour in the oil and whisk in vigorously. Clean and finely dice the onion and bell pepper. Wash the herbs, remove the cress from the bed and chop the chives into small rolls. Stir everything into the vinaigrette and spread over the ham carpaccio. Serve with baguette.