Fifteen salad
From Jamie Oliver Cook - AWW June 2007
Serving size: Serves 4
Cuisine type: British/Scottish/IrishSpecial options: Diabetic,
Egg free,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
Nut free,
VegetarianCourse: Entree,
Lunch,
Side dishFavourite flavours: Easy recipes,
Salad
INGREDIENTS
4 x 100g balls of buffalo mozzarella (or bocconcini)
sea salt and freshly ground black pepper
1 lemon
4 clementines, peeled and sliced into 0.5cm thick discs (or mandarins or tangelos)
2 handfuls of rocket, washed and dried
1 treviso or radicchio, roughly torn, washed and dried
a small bunch of fresh mint, leaves picked
4 slices of speck (smoked prosciutto)
a small handful of freshly shaved parmesan cheese
aged balsamic vinegar
Lemon oil dressing
2½ tablespoons fresh lemon juice (the juice of about 1 lemon)
2/3 cup (160ml) best-quality extra virgin olive oil
sea salt and freshly ground black pepper
METHOD
Get out four individual serving plates and tear a ball of mozzarella into rough chunks onto each plate. Sprinkle with salt and pepper and grate over the lemon zest. Arrange the clementine slices over the mozzarella — one clementine per plate.
LEMON OIL DRESSING: A classic, delicate all-round dressing that’s especially lovely on herby or smoked salmon salads. Use the dressing within 24 hours for the best flavour. Put the lemon juice and oil into a jam jar and season with salt and pepper. Tighten the lid and shake. Try out your dressing on a salad leaf and adjust the seasoning to taste.
In a bowl, dress the rocket, treviso or radicchio and mint leaves in a little lemon oil dressing, reserving a few small picked mint leaves for serving.
On a chopping board, lay out a slice of speck and use this to pick up and wrap about a quarter of the dressed leaves.
Place the little package on one of the plates, on top of the clementine slices. Repeat this for the other plates.
Serve with a shaving of parmesan, a sprinkling of mint leaves and a drizzle of aged balsamic vinegar. Eat immediately! Absolutely delicious.
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