Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Grilled fig and Parma ham salad with agrodolce dressing
Serves 4 Starters and mains
Ingredients
- 12 figs
- 2tsp runny honey
- 150g thinly sliced Parma ham (approx. 16 slices)
- 4 handfuls baby leaves, such as spinach or red-veined sorrel
- 3-4tbsp toasted pine nuts
- 30g Italian hard cheese, to shave
- 1⁄2tsp pul biber
For the dressing
- 1tsp Dijon mustard
- 2tbsp white balsamic vinegar
- 7tbsp extra virgin olive oil
Method
To make the dressing, put the mustard, vinegar and a pinch of sea salt flakes in a jar and mix together. Add the oil a little at a time, close with a screw-top lid and shake the jar between each addition until emulsified. This will keep, chilled, for up to 5 days. Preheat the grill to high and put a shelf around 15cm from the element. Cut the figs in half lengthways, retaining the long stem to give a nicer shape. Arrange them on a foil-lined tray and spoon over the honey. Grill for around 3 minutes, or to your liking.
Divide the ham between 4 serving plates and arrange the figs, along with their juices from the tray. Put a pile of leaves in the middle and scatter with the pine nuts.
Spoon over some dressing and shave the Italian hard cheese around the plate, dust with pinches of pul biber and serve.
This recipe was taken from the June/July 2020 issue of Food and Travel.
To subscribe today, click here.
Advertisement