I first had this salad two years ago at Christmas dinner with my in-laws and was so pleased to see it on the menu again this year. This recipe from Jamie Oliver's restaurant Fifteen is absolutely delicious and also incredibly beautiful on a white plate.
I imagine this salad would also be killer with some pomegranate seeds or grapefruit wedges. I don't know though, this salad is pretty damn good just the way it is...
Hope you enjoy!
"Fifteen" Christmas Salad
Adapted from Jamie Oliver's Cook With Jamie
Serves 6
Dressing:
1 3/4 tablespoons fresh lemon juice
5 tablespoons best-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Whisk together lemon juice and olive oil in a small bowl. Add salt and pepper to taste.
Salad:
6 4-ounce balls of buffalo mozzarella
1 lemon for zesting
6 clementines, peeled and sliced into 1/4-inch thick discs
3 handfuls arugula
1 radicchio, roughly torn
Small bunch of fresh mint*
6 slices prosciutto
Freshly shaved Parmesan cheese
Sea salt and freshly ground black pepper
Aged balsamic vinegar
Get out six salad plates and tear a ball of mozzarella into rough pieces onto each plate. Sprinkle with salt and pepper and grate a little lemon zest on top. Arrange the clementines over the mozzarella, using one clementine per plate.
Place arugula, radicchio, and most of the mint in a bowl and toss with the dressing. Reserve the rest of the mint leaves for garnish.
On a cutting board, lay out a slice of prosciutto and wrap one-sixth of the salad mixture inside. Place the roll on top of the clementine slices and repeat with the rest of the plates. Garnish with Parmesan cheese, a few mint leaves, and a drizzle of balsamic vinegar.
*Although I think the mint is a beautiful garnish and an unexpected flavor in this salad, I wasn't crazy about how it tasted with the citrus. Definitely try it though and see what you think. I would probably either use less or leave it out completely next time.
