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Fig, parma ham & ricotta salad
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Preparation time: 15 minutes
Serves: 3 (or 4 as a smaller meal)
15g finely grated parmigiano reggiano
10 basil leaves, finely shredded
1⁄2 lemon, zest and juice
100g bag Florette Baby Leaf Trio salad
8 figs, quartered
72g pack parma ham
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 In a mixing bowl, use a wooden spoon to beat together the ricotta, parmigiano reggiano, basil, lemon zest and juice and a grinding of black pepper. Place a spoonful on each plate and spread over the base.
2 Arrange some salad leaves, figs and parma ham slices on top. Drizzle over the olive oil and balsamic vinegar, season and serve immediately.
Make a meat-free version of this salad by swapping the parma ham for Cooks’ Ingredients Chargrilled Tomatoes or Chargrilled Artichokes.
And to drink...
Enjoy this colourful, Italian-style salad with a crisp and refreshing fruit-driven white wine such as Solini Pinot Grigio, Italy.
Typical values per serving:
Per serving (3)