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Parma Ham and Fig Spinach Salad recipe


  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

I raided the fridge to see what I could turn into a salad and ended up with this delicious array of ingredients on a plate. Serve with wheaten or multiseed bread.

2 people made this

IngredientsServes: 2

  • For the salad
  • 2 eggs
  • 100g young spinach leaves
  • 2 tomatoes, sliced
  • 2 slices of Parma ham
  • 60g ricotta cheese
  • 2 fresh figs
  • 60g goat cheese
  • For the vinaigrette
  • 1 teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary
  • 1 clove garlic, crushed
  • salt and pepper to taste

MethodPrep:15min ›Ready in:15min

  1. Add water to a saucepan and bring it to the boil. Add the eggs and boil for 4 minutes.
  2. Garnish 2 large plates with the spinach leaves, sliced tomatoes, Parma ham and ricotta. Then, half the figs and slice the goat cheese; arrange on the plates.
  3. Prepare the vinaigrette by mixing all the ingredients well.
  4. Peel and slice the eggs; arrange on the spinach leaves. Pour over dressing and serve.

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Reviews & ratingsAverage global rating:(3)


Parma ham, Green fig and Bocconcini Sald

This Parma ham, green fig and bocconcini salad is a delicious starter served as part of a 3-course dinner or can be enjoyed as a light lunch salad or be part of a festive buffet table dish. It can also be served on a romantic evening for two as it is such a beautiful red/pink colour - the ideal love colours! The Parma ham, green fig and bocconcini salad is a lovely combination. If you cannot get the small balls of bocconcini cheese, you can substitute it with fiord de late (also known as buffalo mozzarella). I used to make it quite a lot as a starter in my days at Augusta Kleinbosch Guest Farm. Although this salad is a bit more of a fancy and expensive salad, it is a good choice to make an impression. It is a lovely idea for a Valentine's Day starter or to be used in a picnic basket. Bocconcini cheese is a semi-soft cheese, small mozzarella cheese, bite-seize. This Parma ham, green fig and bocconcini salad are served best with fresh figs (when in season), but I have also tried it out with preserved green figs in syrup and it works equally well. In fact, the preserve's sauce works extra well when drizzled over the salad. Parma ham is nowadays a very expensive delicatessen, but it can also be substituted with black forest ham, which is also a lovely ham. Parma ham is Italian dry-cured ham and hung up for up to 18 months. A very delicate process. Black forest ham is of German origin, the black forest area and is dry cured and smoked. It can take up to 3 months to produce - weigh less in time than Parma ham. I also add a bit of extra colour in this salad by adding cucumber for more greenness. I hope you will find this Parma ham, green fig and bocconcini cheese a colourful salad with a twist! Also perfect for the Christmas table together with the Summer Berry Christmas Trifle.


Warm Goat Cheese, Fig & Parma Ham Salad

This warm goats cheese, fig & parma ham salad is super easy and very tasty. It may be simple to make but the flavours are far from simple. I'm not particular fond of goat's cheese but in this salad I love it. The creamy tanginess of the goats cheese pairs beautifully with the sweetness of the figs and the delicious parma ham.

Line serving plates or bowls with spinach leaves.

Cut the figs into quarters or eights if they are large. Arrange them in the plates or bowls and tear over parma ham.

Heat a dry non stick pan over a medium heat then add the goats cheese and cook for a moment until bronzed, flip over and repeat on the other side. Arrange the goats cheese on top of the salad and drizzle with balsamic vinegar.


‘The Easiest, Sexiest Salad in the World!’ Parma Ham, Fig and Buffalo Mozzarella

“Trust me, this fig salad recipe will blow your socks off – it’s beautifully creamy, sweet and salty” Jamie Oliver

I’m sharing this Jamie Oliver recipe because not only is it a perfect flavour combination, but the Parma ham and buffalo mozzarella deliver on satiating proteins, saturated fats and calcium requirements and the figs are amazingly nutritious too: they’re high in fibre and a good source of several essential minerals: magnesium, manganese, calcium (which promotes bone density), copper, and potassium (which helps lower blood pressure), as well as vitamins K and B6… not to mention a bunch of powerful anti-oxidants!

Any and all figs are great: Italian figs are in season from June-August and Greek figs from September-November and they’re tastiest when fully ripe and about to split their skins.

  • 4 large figs or more if small
  • 4 slices Parma ham or prosciutto good quality
  • 2 balls buffalo mozzarella good quality
  • 5 tblsp extra virgin olive oil organic
  • 2 tblsp balsamic vingear good quality
  • 2 tblsp lemon juice
  • 1 tblsp honey raw, if possible
  • sea salt & ground black pepper to taste
  • 1 handful basil leaves green or purple
  • 4 large figs or more if small
  • 4 slices Parma ham or prosciutto good quality
  • 2 balls buffalo mozzarella good quality
  • 5 tblsp extra virgin olive oil organic
  • 2 tblsp balsamic vingear good quality
  • 2 tblsp lemon juice
  • 1 tblsp honey raw, if possible
  • sea salt & ground black pepper to taste
  • 1 handful basil leaves green or purple

I'm here to inspire and support women at midlife and beyond to re-ignite purpose and meaning to take back control of their health and create the radical, resilient heath they want and deserve. As a whole-health expert with over 30 years experience in the field, a qualified Health and Wellness Coach and Ballymaloe-trained nutritional chef, my real food nutrition and lifestyle medicine programmes support women fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues. As an advocate for real food nutrition, regenerative agriculture and whole-health, my book 'The Real Food Solution' is an evidence-based treasury wisdom for energy, vitality and better health for people and planet and a call to action to change the way we grown, source and cook our food. As the CEO at The UK Health Coaches Association, I'm proud to continue the task of leading the first professional association for Health and Wellness Coaches in the world and the gold standard for the UK and Ireland.


Beef and parma ham bites

Brush a little olive oil right over the surface of the griddle pan, then heat until hot. Season the steak all over with salt and freshly ground black pepper and cook for 3min on each side to seal in all the juices. Leave to rest for 5min. Preheat the oven to 200°C (180°C fan oven) mark 6.

Cut each slice of ham lengthways into four strips. Slice the steak into four lengths, then cut each into six pieces. Put a small basil leaf on top of each piece, then wrap a strip of ham around each bit of steak. Place the bites on a lightly oiled baking sheet and roast for 5-7min until just cooked through.

Meanwhile, push a basil leaf and one of the sun-blush tomatoes on to a cocktail stick and repeat until you have 24 assembled sticks. Take the baking sheet out of the oven and push one of the cocktail sticks halfway into each piece of beef, making sure the sharp end of the stick doesn't protrude. Put on to platters and serve warm.


Method

Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough.

Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray.

Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes.

Preheat the oven to 220C/425F/Gas 7.

Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs.

Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.

Serve at the centre of the table so everyone can rip off their piece of Italian gold.

Recipe Tips

Make several bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.


  • 12 ripe figs, trimmed
  • 150 g soft blue cheese, such as Gorgonzola Dolce or Dolcelatte
  • 12 Parma ham slices (2 x 80 g packs)
  • 12 small sprigs of thyme
  • 3 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 100 g bag watercress, spinach and rocket salad

Preheat the oven to 190°C, fan 170°C, gas 5. Cut the figs almost in half from top to bottom (leaving the halves attached at the base). Cut the cheese into 12 pieces and sandwich this between the fig halves then close up again around the cheese as far as possible. Wrap each stuffed fig in a slice of Parma ham, leaving the top exposed. Put on a baking tray add a sprig of thyme to each. Drizzle with the balsamic vinegar and olive oil, cover and pop in the fridge until ready to cook.

When the chicken comes out of the oven, uncover the figs and roast for 8-10 minutes until the Parma ham has crisped up and the cheese has melted.

To serve, divide the salad leaves between 6 plates. Put 2 figs on each plate spoon any pan juices over the salad leaves. Season with freshly ground black pepper serve warm.


Pass The Prosciutto - Parma Ham and Spinach Quiche, Gluten Free!

Lately because of what's been going on at home, I've been sifting through all sorts of old family documents. Old photos, silk banners written in Italian, honoring some long forgotten relative for one thing or another, elaborate family photos taken in Florentine studios in the 1890s. You see, even though most of what appears here on my site is Indian food I'm of Italian ancestry. I don't cook Italian food that much except for the big holidays and family gatherings when relatives come calling and demand it. Also, I happen to live in an area on the edge of a vineyard that physically resembles the part of Northern Italy where my family comes from, and every now and then I step out my back door get a look at the grape leaves turning and get my self in a new gnocchi state of mind.

So when the people at one of my favorite food magazines Honest Cooking offered me a chance to get up close and personal with some genuine old country Parma Ham (aka Prosciutto) I couldn't resist. This is my way of letting you know that this is a sponsored post.

Straight up, Parma ham is no stranger to me. It was always served on my Nonna's table for Easter, and Christmas, and so I always associate it with The Holidays. My family on my dad's side was in the food business both here and in Italy. My grandfather had 4 small markets in San Francisco, serving what they called back in those days "The Carriage Trade". High end items sold to some of the best families in the city. He and his staff would take orders from the chefs and butlers at the big houses on Nob Hill or Pacific Heights and the groceries would be delivered by horse drawn truck. Think a 19th century Zabars, or a primitive Fresh Direct.

Of course he carried Parma ham, all natural, no nitrates, just pigs, water, salt and air. All Italian of course. Just the way it's always been, and when I say always been, I'm talking about Cato the Younger.

Cato, A Man Who Obviously Knew His Ham
Yeah, that Cato who was enjoying Parma ham back in the day and gave it the 100 BC version of a Yelp shout-out by mentioning how it was made in his De Agri Coltura. If that isn't enough to convince you, Parma ham was the first meat product awarded PDO status by the EU. That means Protected Designation of Origin. So there you have it. This stuff is the Real McCoy of pork products.

So in thinking about what to do with my Parma ham, I couldn't get brunch off of my mind. I also couldn't stop thinking about all my friends who are celiacs and eating a gluten free diet. It's always great when entertaining during the holidays if one keeps it easy. Make ahead or make it fast is the name of the game. So I decided to whip up a quiche that could be served at a brunch, a light lunch at a Game Day party, or as a late night supper. This can be made up on the spot quickly, or made ahead and reheated. It's quiche you remember, that stuff that real men used to not eat? Except this quiche has a crust made with Parma ham, and it's gluten free.

Parma Ham Gluten Free Quiche

Here's What You Need:
15 slices of Parma ham
5 eggs
2 cups ricotta salata cheese
1 cup grated Parmesan cheese
10 oz of spinach, fresh or defrosted frozen
1 medium onion
salt and pepper to taste
1 Tbs of olive oil
A pinch or 2 of nutmeg

Here's What To Do:
Lightly grease a pie plate, oven proof cast iron skillet or baking pan with oil.
Line the pan with thing slices of Parma ham.

When finished, it should look something like this. Set the pan aside.

Turn the oven up to 350 degrees.
If you are using fresh spinach, plunge it into boiling water for 2 minutes.

After 2 minutes drain it and rinse it in cold water.
Press the excess water out of it and chop it finely. I gave mine a couple of pulses in the food processor.
If you're using frozen chopped spinach (easier yet) just defrost it and press out the excess water.
Set the spinach aside.
Chop the onion finely.
Heat 1 Tbs of olive oil in a pan.
When the oil is hot, toss in the chopped onion.

Saute it until it's translucent.
Add in the chopped spinach.

When everything is heated through, set it aside.
Grate the cheese in a food processor.

Put the 5 room temperature eggs in a large bowl.

Mix it together, and add in the spinach, onion and nutmeg mixture.

Stir everything together, until it's well blended.

Add salt and pepper to taste.
Pour the mixture into the prepared Parma ham crust.

Pop the whole thing into the oven and bake for 30 minutes or until it's firm to the touch.
After it comes out, let it sit for about 10 minutes.

This goes great with a nice green salad, and the Parma ham makes a great crisp crust for the quiche.

It occurred to me that one doesn't need to just make this quiche with spinach and these particular cheeses. Use your imagination . Try some figs and Gorgonzola, or cambazola and apples. Whatever you can dream up, give it a whirl, but the one thing you should accept no substitutions for is the one and only original Parma ham. Take it from Cato, and me.


Griddled Chicken, Parma Ham & Fig Salad Recipe

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Celery, Tomato and Spinach Chopped Salad with Basil Vinaigrette

It&rsquos that time of year again when all I seem to be obsessing about is getting fresh and healthy food into my body, getting it bikini ready. Guys, my struggle is so real. I don&rsquot even own a decent bikini top and even thinking about uncovering this dull, wobbly figure has my heart racing by the minute.

Luckily, I don&rsquot see us having any tropical island getaways any time soon. So I think I&rsquom safe for now&hellip

That shouldn&rsquot be your only motivation to eat healthy though. This Celery, Tomato and Spinach Chopped Salad with Basil Vinaigrette is simply the easiest salad to serve at a braai or with your favourite roast meats. It doesn&rsquot take a genius to put this one together folks, get the kids involved in the kitchen to help with the chopping.

It consists of fresh baby spinach, chopped celery and tomato &ndash properly seasoned with salt and black pepper and served with a tangy basil vinaigrette. And it looks kinda pretty too&hellip

You can really own this salad by adding your own ingredients on the day like olives, buffalo mozzarella or marinated mushrooms.

It&rsquos quite versatile, I think. Here is some other awesome salad ideas for your braai, like this Biltong and Caprese Salad or Spinach and Sweet Potato Salad. If you feel like being more fancy you could always go for this Fig, Parma Ham and Buffalo Mozzarella Salad instead. Have a good week!


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