Salad of Parma ham, walnuts, pomegranate and ricotta
Sunday 15 November 2009
This is very much an autumn salad – walnuts and pomegranates are perfect right now. Simple in its execution and not too heavy, it is a lovely way to begin a meal.
A handful of mixed autumn leaves
1 tbsp olive oil
A few drops of lemon juice
Sea salt and black pepper
16 young wet walnuts
1 pomegranate, seeds only
8 slices of Parma ham
200g/7oz ricotta cheese
2 tbsp walnut oil
Dress the salad leaves with the oil and lemon, then season with a little salt and pepper and set aside while you shell the walnuts and take the seeds from the pomegranates.
Arrange the ham on the dressed salad leaves on a plate, then simply layer up alternatively the ham, small chunks of ricotta, walnuts and pomegranate seeds. Finish with a drizzle of walnut oil and serve.
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