Music, Art & Cookery
About the Recipe
One pack of 8 slices of Parma Ham
2 ripe Avocados, sliced
2 Pink Grapefruits
One pack of Mozarella (slice into eight discs) -
in Waitrose, they sell Mozarella in cylindrical shapes,
which makes it much easier for serving
2 firm tomatoes, skinned and sliced
Pack of baby salad leaves or rocket
For the Dressin
3 parts olive oil
1 part Balsamic Vinegar
2 heaped tsps Dijon Mustard
Take a sharp knife and cut a cross at the centre of each tomato opposite the stalk.
Place the tomatoes into a bowl of boiling water and leave for about ten minutes. The skins will loosen and start to curl back.
Remove from the water and gentle peel all the skins, cut into slices and leave covered in a dish until required.
Take a sharp knife and peel the grapefruits leaving no pith on the fruit.
Then carefully cut out the segments leaving the membranes behind. This is slow and painstaking, but well worth the effort. This can also be done the day before.
Now slice the Mozarella into even discs.
To assemble, place a pile of salad leaves onto the plate and interleave the tomato slices with the Mozarella. Now place the grapefruit segments and the avocado slices and finally lay the slices of Parma Ham onto the plates.
Finally, drizzle the Balsamic dressing (just place the ingredients into a jar and shake vigorously) over the salad and it is now ready to be served.