It’s time to finally start my little-homey-recipe book. I will keep here the recipes that I found anywhere in books or on the web, those that really worked for me. So this will be the taste of our family. Please come and join us for dinner (breakfast, lunch, brunch, afternoon tea or whatever meal will find you).
Now as here is summer in full bloom I am staring with the salad chapter.
My favourite one and I truly believe the simplest one is Fig and prosciutto salad.
Fig and prosciutto salad
Ingredients:
- Figs, 4
- Prosciutto or Parma ham, 5 rushers
- Mozzarella, ball of 125 g
- Basil, 3-4 sprigs
- Mixed leaf salad, 1 bag
- Extra virgin olive oil, 30 g
- Balsamic vinegar, 5 g
- Honey, 5 g
- Salt, pepper
Instructions:
- First of all I make the sauce - just mix oil, vinegar, honey and salt-pepper altogether. I would recommend to use good (in this case it means expensive) olive oil and, especially, balsamic vinegar - a good vinegar is really thick.
- Tear basil leaves, mozzarella and ham, cut figs in 4-6 pieces, put all the ingredients in a mixing bawl, pour the sauce over and mix everything.
As to the mixed leaf salad you can use anything you like or even omit it, the recipe will still work. Personally, I prefer the one with pea shoots. This recipe yields 2-3 portions.
Bon appétit!