Food Recipes Salads Asian Salads Pineapple and Serrano Ham Salad with Thai Red Curry Vinaigrette 5.0 (2) 1 Review Serrano ham hugs bitter radicchio and juicy pineapple in this colorful, red curry vinaigrette–dressed salad. By Kari Young Published on May 20, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Active Time: 15 mins Total Time: 25 mins Servings: 6 to 8 Kari Young drapes slices of cured ham around radicchio leaves and wedges of pineapple for an eye-catching interplay of bitter, sweet, and salty in this dramatic salad. It’s not just beautiful in presentation: The flavors don’t disappoint, either, with the bitter radicchio becoming tenderized and less bitter from sitting in the bold, savory dressing. For the most delicious results, be sure to dress the radicchio 10 minutes in advance. Frequently Asked Questions What’s the difference between serrano ham and prosciutto? Serrano ham and prosciutto are both salt-cured hams made from the hind legs of pigs. Serrano ham is the Spanish version, and it is aged for 24 to 48 months. Prosciutto is the Italian version, and it’s aged for less time on average — usually between nine to 14 months, though sometimes up to 24 months. Serrano ham is a little saltier, but overall, they are similar in flavor and can be used interchangeably. Can I substitute dark brown sugar for light brown sugar? Yes, you can use dark brown sugar instead of light brown sugar, if that’s what you have. Just note that dark brown sugar contains more molasses, resulting in a stronger caramel flavor. Here are more substitutes to use in a pinch. Notes from the Food & Wine Test Kitchen You can find Mike’s Organic Curry Love Thai red curry paste at Asian grocery stores or online at currylove.com. Make ahead The vinaigrette can be stored in an airtight container in the refrigerator for up to three days. The pineapple and radicchio can be prepped up to two days ahead: Rinse the radicchio, and store the leaves separated between paper towels in a ziplock plastic bag in the refrigerator. Chop the pineapple, and store it in an airtight container in the refrigerator. Ingredients Thai Red Curry Vinaigrette 1/4 cup water 3 tablespoons fresh lime juice (from 1 lime) 1 tablespoon Thai red curry paste (such as Mike’s Organic Curry Love) 1 tablespoon light brown sugar 2 teaspoons fish sauce 2 teaspoons rice vinegar 2 teaspoons vegetable oil or avocado oil Salad 1 head radicchio, leaves separated (about 8 cups) 4 ounces very thinly sliced serrano ham or prosciutto (about 8 slices) 2 cups chopped fresh pineapple (about 12 ounces), cut into small (about 1/2-inch) chunks 1 cup jarred pickled sweet cherry peppers (such as Mezzetta), drained, halved lengthwise, and seeded Directions Make the Thai red curry vinaigrette Whisk together 1/4 cup water, lime juice, curry paste, brown sugar, fish sauce, and vinegar in a small bowl. Drizzle in oil, whisking constantly, until combined. (Mixture will emulsify but may separate as it stands.) Make the salad Arrange radicchio leaves, cup side up, randomly on a large platter. Spoon half of the vinaigrette (about 4 1/2 tablespoons) over radicchio, and let stand at room temperature 10 minutes. Tear ham slices lengthwise into 2 strips; drape in and around radicchio. Nestle pineapple chunks among radicchio and ham. Top with pickled peppers. Spoon remaining vinaigrette over salad. Serve slightly chilled or at room temperature. Originally appeared in Food & Wine magazine, June 2024 Rate It Print