← Back to Search Results
Italian
The Easiest Sexiest Salad in the World

Photo by: David Loftus
Comments: 0
 

Recipe

I love this salad. Apart from being a great combination, it always seems unbelievably effortless, which is the kind of recipe I like. The constant success of this is due to the common-sense marriage of salty Parma ham, milky buffalo mozzarella and sweet figs, which obviously need to be of a good quality. The best figs to use are Italian and the best time to buy them is June to August when they are in season. Greek figs are a good second-best and are in season from September to November. The best figs always seem to be those that are about to split their skins. Use green or black figs – it doesn’t really matter.

Yield: Serves 4

Ingredients

Salad:

  • 4 figs
  • 4 slices Parma ham or prosciutto
  • 4 slices buffalo mozzarella
  • A handful green or purple basil, leaves picked

Honey and lemon juice dressing:

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon good honey
  • Sea salt and freshly ground black pepper

Directions

For the salad:

One thing I do is to criss-cross the figs but not quite to the bottom – 1 fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you’ll think, ‘Oooh, that looks nice, I think I’m quite clever...’ or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella, rip over some green or purple basil and drizzle everything with the honey and lemon juice dressing. As far as salads go, it’s pretty damn sexy.

For the honey and lemon juice dressing:

Mix everything together in a bowl and season to taste.

Notes

PS: It’s a good idea to have some spare bread on the table to mop up the juices – always a treat.


© 2002 Jamie Oliver
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 2oz of proscuitto, 4 oz of mozzarella, and 1/8 teaspoon of added salt per serving.

348kcal (17%)
166mg (17%)
7mg (11%)
58mcg RAE (2%)
231mg
19mg
11g
13g
2g
16g
32mg (11%)
852mg (35%)
7g (35%)
28g (43%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
desserts-4-today Desserts 4 Today
by Abby Dodge
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
living-raw-food Living Raw Food
by Sarma Melngailis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?