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Grant McPherson’s Parma ham, celeriac, pear and viola salad

London break | 1 MIN READ

It’s one of the toughest times the hospitality industry has ever faced. We’re using this period to test out new recipes and flavour combinations, which we can’t wait to share with you once we reopen. In the mean time, get a taste of restaurant food at home with this floral salad from Grant McPherson, Group Head Development Chef of Gallery Mess at the Saatchi Gallery. We’ve amended a few of the more niche ingredients to reflect the restrictions on shopping that many are struggling with right now.

Make your own: Parma ham, celeriac, pear and viola salad

‘The saline nuttiness of the ham is offset by peppery viola flowers and the cucumber notes of the borage. I like to pair it with a crisp Riesling from the Moselle Valley or a glass of elegant Picpoul de Pinet.’ Grant McPherson


Feeds 4 People

  • 8 slices Parma ham
  • 1 comice pear
  • 1/2 celeriac
  • 50g crème fraiche
  • 15g light mayonnaise
  • 1 lemon
  • 20g wholegrain mustard
  • 1⁄2 bunch curly parsley
  • ½  frisée lettuce
  • 1.5 tbsp of capers
  • 25g rocket
  • 100g walnuts
  • 35g honey
  • 12 viola flowers
  • 12 borage flowers
  • 25g table salt
  • 15g sea salt
  • 15g red wine vinegar
  • 10g Dijon mustard
  • 50g olive oil

Using a sharp knife, cut the celeriac into matchsticks. Salt it generously for 30 minutes to soften and remove excess water, then rinse thoroughly and squeeze dry in a clean oven cloth. Mix it with the crème fraiche, mayonnaise, capers, parsley, mustard, salt and pepper. Refrigerate until needed.

Dress the walnuts with honey and season with sea salt, before baking in a preheated oven for five minutes at 170°C. Allow to cool and roughly chop. To make the salad dressing, combine the red wine vinegar and wholegrain mustard in a bowl, slowly pouring in the oil. Whisk it continuously to form an emulsified dressing.

To assemble the salad, spoon the celeriac remoulade onto a plate and layer your ham on top trying to create height. Next, slice the pear thinly and add to a bowl with the salad leaves, before dressing with the vinaigrette. Top the ham with the leaves and flowers, and scatter over a handful of candied walnuts to finish.