Insalata of San Danielle, Mozzarella and Clementine Recipe

Once the sweet and citrus clementines reach our kitchen door we start creating this salad, which is one of our signature dishes.  The clementines from Sicily bring a little bit of sunshine to the restaurant during the winter.

This delicious and refreshing salad is packed with amazing flavour combinations – the ham with a touch of saltiness, a creamy mozzarella followed by the palate cleansing clementines.  Recreate this simple dish at home with this recipe.

Ingredients (quantities can be adapted to your preference and to the appetite of your diners):

4 slices of Deli Farm Coppa or 2 – 3 slices of San Daniele, Parma Ham or good quality Italian cured sliced meat per person

Half a ball of the best mozzarella you can find per person

Half a clementine per person

A selection of crunchy mixed salad leaves

A drizzle of extra virgin olive oil

A splash of balsamic vinegar

Black pepper

To finish: pomegranate seeds or roughly chopped toasted hazlenuts

 

Method:

Arrange your slices of ham on the plates.

Tear your mozzarella and arrange over the plates.

Peel your clementines and cut in half, use half per plate.

Scatter salad leaves over the plates.

If you are using pomegranate seeds or toasted hazelnuts, sprinkle the desired amount on the plates.

Finish each plate with a drizzle of olive oil and a splash of balsamic vinegar.

Season with black pepper.

Bon appetit!



JAMIE OLIVER'S FIFTEEN CORNWALL, ON THE BEACH, WATERGATE BAY, TR8 4AA
01637 861000 E: [email protected]

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