Red-Leaf, Fig and Serrano Ham Salad
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This salad takes mere minutes to make, and yet it is enduringly beautiful. I don't overstate the case; there is something positively painterly about the delicate heaping of dark red leaves, red-bellied figs, and deep pink ham. I love the sharpness of Manchego, dropped in feathery shavings among all this, but don't panic if the cheese eludes you (though my supermarket does stock it). Just use some Parmesan or pecorino instead.
For US cup measures, use the toggle at the top of the ingredients list.
This salad takes mere minutes to make, and yet it is enduringly beautiful. I don't overstate the case; there is something positively painterly about the delicate heaping of dark red leaves, red-bellied figs, and deep pink ham. I love the sharpness of Manchego, dropped in feathery shavings among all this, but don't panic if the cheese eludes you (though my supermarket does stock it). Just use some Parmesan or pecorino instead.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8
- 1 radicchio (or treviso)
- 200 grams baby ruby chard (or 2 bags salad with red toned tender leaves)
- 2 teaspoons sherry wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 pinch of Maldon sea salt flakes
- 8 fresh figs (quartered)
- 275 grams serrano ham (cut very thinly)
- 50 grams manchego cheese
- 1 radicchio (or treviso)
- 8 cups baby ruby chard (or 2 bags salad with red toned tender leaves)
- 2 teaspoons sherry wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 pinch of kosher salt
- 8 fresh figs (quartered)
- 10 ounces serrano ham (cut very thinly)
- 2 ounces manchego cheese
Method
- Tear the head of treviso or radicchio into manageable pieces, and toss together with the baby salad leaves.
- Whisk together the vinegar, oil and salt in a small bowl and then dress the leaves.
- Arrange the figs and ham with as much artistry as you can muster over the salad and then, with a potato peeler, shave the cheese over, letting it fall lightly where it will.
- Tear the head of treviso or radicchio into manageable pieces, and toss together with the baby salad leaves.
- Whisk together the vinegar, oil and salt in a small bowl and then dress the leaves.
- Arrange the figs and ham with as much artistry as you can muster over the salad and then, with a potato peeler, shave the cheese over, letting it fall lightly where it will.
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What 1 Other has said
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Posted by Hoflamsweerde on 27th August 2019
Show more commentsNice recipe, we have lots of figs in our garden, so delicious! I also make jam with the figs plus roast them in the oven with orange and other times make a tart with almonds, frangipane and of course salad with walnuts or pecans and goat cheese.