Salad of Zucchini, Jamon Iberico & Mozzerella di Buffala | Milkbottle

Salad of Zucchini, Jamon Iberico & Mozzerella di Buffala


In 2001, top chef Gert Jan Hageman, who had earned a Michelin star in Dutch haute cuisine, found a new direction for his own career and a new purpose for the old greenhouse that belonged to Amster­dam’s Municipal Nursery, which dated from 1926, and was due to be demolished. With a lot of luck and help from the municipality and his family and friends, Hageman succeeded in converting the unique 8-metre high glass building into a restaurant and nursery.

Situated in Frankendael Park, between the Rembrandt Tower and the nineteenth century facades of Water­graafs­meer, De Kas is an oasis of calm for the fifty-thousand guests who dine there each year; either in the breathtaking dining room designed by Piet Boon, or – if weather permits – outside in the herb garden.

Salad of Zucchini, Jamon Iberico and Mozzerella di Buffala
This is a very summery salad and we're well aware of the fact that it's really much too early in season for these ingredients, but reading this recipe already helped to satisfys our longing for summer ingredients....
8 very young zucchini, sliced and blanched for 1 minute
very young stems and leaves of the plant, also blanched for 2 minute
4 zucchini flowers
8 mint leaves
handful of olives, preferably Taggiasche
handful of pine nuts, toasted
8 slices of Jamon Iberico
2 balls Mozzeralla di Buffala
olive oil
juice of half a lemon
freshly ground black pepper & salt
Combine everything on a platter and serve with coarse bread.
Save this recipe and make it as soon as these ingredients are available.

Image: Hotze Eisma via Taverne Agency. Recipe: de Kas Restaurant, Amsterdam. Piet Boon

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