The common garden or mixed salad can be a lovely and healthy dish to eat as long as everything is perky and fresh. But sometimes something more interesting is desired - an unusual combination of flavours, a bit of zing or a twist on an old favourite.
The following recipes are quick to put together and will add some wow factor to your table. The prosciutto, peach, and sage, with the silkiness of buffalo mozzarella, is a tasty update on the more familiar melon and prosciutto. While the avocado, rocket, lime and jalapeno combination packs a mouth-watering punch. You’ll love them.
Caren
PROSCIUTTO, PEACH, BUFFALO MOZZARELLA AND FRIED SAGE SALAD
Per person
3 thin slices prosciutto
½ yellow slip-stone peach, cut into slices
½ buffalo mozzarella, torn into 3 pieces
3-4 fresh sage leaves, washed and dried
1 tablespoon extra virgin olive oil
Chardonnay vinegar
Black sea salt
Black pepper
Place the prosciutto, peach and mozzarella on individual plates or a platter. Pour some olive oil in a small pan to heat and then fry the sage leaves until they are crisp but not browning. Cool a little and the pour the oil and leaves over the plate or platter and then splash with some vinegar. Scatter over some black salt and ground pepper.
AVOCADO, LIME SLICES AND JALAPENO WITH SALAD LEAVES
Serves 4
2 tablespoons grapeseed oil
1 tablespoon white wine vinegar
1 tablespoon lime juice
½ teaspoon sea salt
Ground black pepper
2 avocados
1 lime, very finely sliced
1 jalapeno chilli, very finely sliced
1 handful each of coriander, baby spinach and rocket leaves
4 cherry tomatoes, cut into wedges
1 tablespoon rice cracker balls, from a Japanese grocer, optional
Combine the oil, vinegar, juice and seasoning in a glass jar and shake well.
Cut the peeled and deseeded avocados into rough chunks and tip them into a mixing bowl. Pour over half the vinaigrette and gently toss. Add the lime slices, chilli slices and the leaves and gently combine with the avocados.
Tip the mix onto a serving platter or bowl and pour over the remaining vinaigrette. Top with the tomato wedges and scatter over the rice crackers balls if using. Serve immediately.