Jamie Oliver

The easiest sexiest salad in the world

With Parma ham, figs and mozzarella

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The easiest sexiest salad in the world

Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    378
    19%
  • Fat
    29.4g
    42%
  • Saturates
    8.1g
    41%
  • Protein
    11.3g
    25%
  • Carbs
    15.0g
    6%
  • Sugar
    14.8g
    16%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Happy Days with the Naked Chef
Recipe From

Happy Days with the Naked Chef

Nutrition per serving
  • Calories
    378
    19%
  • Fat
    29.4g
    42%
  • Saturates
    8.1g
    41%
  • Protein
    11.3g
    25%
  • Carbs
    15.0g
    6%
  • Sugar
    14.8g
    16%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4 figs
  • 4 slices quality Parma ham or prosciutto
  • buffalo mozzarella
  • green or purple basil
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • sea salt
  • freshly ground black pepper
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Method

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.

One thing I do is to criss-cross the figs but not quite to the bottom. 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 and rip over some green or purple basil. Mix the extra virgin olive oil, lemon juice, honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with this dressing. As far as salads go, it's pretty damn sexy.


Tips

PIt's a good idea to have some spare bread on the table to mop up the juices - always a treat.

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