Happy Days with the Naked Chef
10 mins
Super easy
serves 4
Recipe From
Ingredients
4 ripe figs
4 slices of quality Parma ham or prosciutto
buffalo mozzarella cheese
1 bunch of fresh green or purple basil
extra virgin olive oil
1 lemon
1 tablespoon runny honey
Top Tip
It's a good idea to have some spare bread on the table to mop up the juices - always a treat.
Method
Trust me, this fig salad recipe will blow your socks off – it's beautifully creamy, sweet and salty
- 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 6 tablespoons of oil, half the 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.
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