Parma Salad with Figs
A Mediterranean salad packed with extra potassium, calcium, and magnesium. The crisp honey‑parma and parmesan hip add a delightful crunch.
Ingredients
- 1 tsp black peppercorns
- 60 g parmesan (1 piece)
- 60 g Parma ham (4 slices)
- 2 tsp Liquid Honey
- 250 g fresh figs (4 figs)
- 8 yellow cherry tomatoes
- 75 g pink mushrooms
- 200 g mixed salad greens
- 1 tbsp balsamic vinegar
- 1 tsp Mustard
- Salt
- Pepper
- 3 tbsp olive oil
Instructions
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1.
Crush the peppercorns in a mortar and mix with grated cheese.
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2.
Heat a non‑stick pan. Spread 3 tbsp of the cheese mixture into a circle, press flat, and let melt on medium heat for 5–10 minutes.
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3.
Place two glasses or cups upside down on the counter. When the cheese edges brown slightly, lift carefully from the pan, place over the glass/cup bottom, and press gently to form a basket. Let cool. Repeat with remaining cheese to make another basket (hip).
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4.
Lay Parma ham slices on a baking sheet lined with parchment paper. Drizzle with honey.
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5.
Cover ham with a second piece of parchment, press down, and bake in a preheated oven at 200 °C (fan‑less) for 7–8 minutes until crisp. Remove from the tray and cool on an oven rack.
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6.
Wash figs and trim tips. Score crosswise, press slightly, and cut into wedges if desired. Halve cherry tomatoes. Clean mushrooms, wash, and slice thinly.
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7.
Rinse salad greens, shake dry.
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8.
Whisk vinegar, mustard, salt, and pepper until smooth. Fold in olive oil. Combine greens, tomatoes, mushrooms, figs, and dressing; fill the parmesan baskets. Serve extra salad on the side. Break ham slices into pieces and scatter over the salad.
