Parma ham, Green fig and Bocconcini Sald

Parma ham, Green fig and Bocconcini Sald

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This Parma ham, green fig and bocconcini salad is a delicious starter served as part of a 3-course dinner or can be enjoyed as a light lunch salad or be part of a festive buffet table dish. It can also be served on a romantic evening for two as it is such a beautiful red/pink colour - the ideal love colours!

The Parma ham, green fig and bocconcini salad is a lovely combination. If you cannot get the small balls of bocconcini cheese, you can substitute it with fiord de late (also known as buffalo mozzarella). I used to make it quite a lot as a starter in my days at Augusta Kleinbosch Guest Farm.

Although this salad is a bit more of a fancy and expensive salad, it is a good choice to make an impression. It is a lovely idea for a Valentine's Day starter or to be used in a picnic basket.

Bocconcini cheese is a semi-soft cheese, small mozzarella cheese, bite-seize.

This Parma ham, green fig and bocconcini salad are served best with fresh figs (when in season), but I have also tried it out with preserved green figs in syrup and it works equally well. In fact, the preserve's sauce works extra well when drizzled over the salad.

Parma ham is nowadays a very expensive delicatessen, but it can also be substituted with black forest ham, which is also a lovely ham. Parma ham is Italian dry-cured ham and hung up for up to 18 months. A very delicate process. Black forest ham is of German origin, the black forest area and is dry cured and smoked. It can take up to 3 months to produce - weigh less in time than Parma ham.

I also add a bit of extra colour in this salad by adding cucumber for more greenness.

I hope you will find this Parma ham, green fig and bocconcini cheese a colourful salad with a twist!

Serves: 4 Prep time: 20 Minutes Cook time: 3 Minutes Ready in: 23 Minutes

Nutrition: Calories 196 Carbs: 12g Protein: 10g Fat: 12.5g

Ingredients:
1 pack of lettuce, 180g
12 Roza tomatoes
1 cucumber, peeled into strips and folded into rosettas
12 bocconcini cheese balls
12 figs, cut into quarters
12-16 slices of black forest ham, folded into rosettas
green fig preserve syrup
balsamic vinegar
balsamic glaze
Instructions:
1
Wash the lettuce leaves and rocket leaves thoroughly and dry..
2
Add the cucumber Rosetta to the salad..
3
Fry/toss the roza tomatoes in the balsamic vinegar on medium heat, season with salt and pepper..
4
Add the roza tomatoes to the salad and then the ham of choice..
5
Add the fig pieces to the salad. .
6
Add the bocconcini cheese balls and if you use the preserve syrup, add that too. Lastly drizzle the salad with the balsamic glaze. .
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