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    Radicchio, Fig and Parma Ham Salad

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    Radicchio, Fig and Parma Ham Salad

    If you can't find whole radicchio, use two Belgium endives instead.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes for onions, plus cooling
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 6 red onions
    • 5 tbsp extra virgin olive oil
    • Salt and Freshly ground black pepper
    • 1 tbsp sherry vinegar
    • 1 radicchio head
    • 1 Belgium endive (chicory)
    • 50g rocket leaves
    • Half bunch chives, roughly sliced
    • 6 ripe figs, at room temperature
    • 18 slices parma ham


    1. Preheat the oven to 190°C/gas mark 5. Peel the onions and cut each in half. Toss in 2 tbsp olive oil and season with salt and pepper. Place in a baking tray, cover with a baggy cap of foil and roast for 30 minutes. Remove the foil and bake for a further 20-30 minutes, turning over once. Remove and leave until cool.
    2. Whisk the sherry vinegar with 3 tbsp olive oil, and some salt and pepper. Set aside.
    3. Unfurl the radicchio and Belgium endive leaves then wash and gently dry. Cut into thin strips lengthways and place in a bowl with the rocket leaves and sliced chives.
    4. When you are ready to serve, quarter the figs, toss the salad leaves in the vinaigrette and divide between 6 plates with the figs and onion halves. Finally, add the ham. Serve immediately.

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