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Red-Leaf, Fig and Serrano Ham Salad

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Red-Leaf, Fig and Serrano Ham Salad
Photo by Lis Parsons

Ingredients

Serves: 8

Metric Cups
  • 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 salt
  • 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 salt
  • 8 fresh figs (quartered)
  • 10 ounces serrano ham (cut very thinly)
  • 2 ounces manchego cheese

Method

  1. Tear the head of treviso or radicchio into manageable pieces, and toss together with the baby salad leaves.
  2. Whisk together the vinegar, oil and salt in a small bowl and then dress the leaves.
  3. 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.
  1. Tear the head of treviso or radicchio into manageable pieces, and toss together with the baby salad leaves.
  2. Whisk together the vinegar, oil and salt in a small bowl and then dress the leaves.
  3. 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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