Thursday, June 14, 2012
Figs, Prosciutto, Parmesan And Rocket Salad
This colourful salad appears regularly at the tummies' during the all too short fig season. I often serve this alongside a simple pasta dish (i.e casarecce sicilliane with walnut pesto or spaghetti with chillies, anchovies, capers and pancetta.
If you are not overly hungry, this will be perfect as a light lunch with a glass of chilled pinot grigio or two.
serves 2 to 3 as a second course
4 ripe figs, quartered
6 slices of prosciutto, pan fried till crisp and torn into pieces
a large handful of rocket
parmesan cheese, shaved with a vegetable peeler
salt and pepper to taste
Pan fry prosciutto until crisp then tear into pieces. (you may serve this raw but we love the textures of the crispy prosciutto)
Place rocket in a salad bowl and arrange the fig wedges on top.