Category: salad

Parma Ham, Tête de Moine, Red Grapefruit, Arugula and Fennel Salad Recipe

Ingredients (2 servings):

  • a block Parma ham
  • Tête de Moine shaved Swiss cheese
  • 1 large red grapefruit
  • 100 g arugula
  • 1/2 fennel
  • freshly ground black pepper

Preparation method:

  1. Slice thinly the Parma ham.
  2. Slice the fennel.
  3. Using its own shaving contraption, shave some “flowers” off the Téte de Moine cheese.
  4. Wash the arugula and shake off the water.
  5. Clean the grapefruit slices of their skins, then cut them in half.
  6. Arrange the arugula leaves on the bottom of a serving plate.
  7. Then lay the sliced fennel, Parma ham slices and red grapefruit pieces.
  8. Top them all with the shaved Swiss cheese, some green fennel leaves and grind plenty of black pepper.
  9. Optionally you can drizzle Modena balsamic vinegar, but I skipped it.

Calamari Ceviche with Apricots – Recipe

Ingredients (4-6 servings):

  • 500 g squid strips
  • 1 red chilli pepper
  • 1 medium red onion
  • 5-6 apricots
  • a bunch of parsley leafs
  • 1 lemon
  • 2 limes
  • 1 grapefruit
  • 1-2 teaspoons fish sauce
  • salt and pepper to taste

Preparation method:

  1. Slice thinly the squid strips.
  2. Chop the red onion.
  3. Chop the chilli pepper.
  4. Halve the apricots, bone them and dice them.
  5. Chop the parsley leaves.
  6. Add to a bowl the calamari, red onion, chilli pepper, apricots and parsley leaves.
  7. Squeeze the juice of the limes, lemon and grapefruit.
  8. Pour over the bowl’s content the citrus juices, mix them well and season with fish sauce, salt and pepper to taste.
  9. Leave the squid mixture to marinate for about an hour.
  10. Serve in small bowls garnished with wedges of apricot, lime and lemon.

Spring Greek Salad Recipe

Ingredients (2 servings):

  • 2 cornichon (smaller spring) cucumbers
  • 200 g cherry tomatoes
  • 2 green onions
  • 1 green garlic
  • 250 g halloumi cheese
  • 1-2 tablespoons dried oregano
  • 3-4 tablespoons Olive oil

Preparation method:

  1. Wash thoroughly the cucumbers and slice them
  2. Cut the cherry tomatoes in halves
  3. Slice the green onions and green garlic
  4. Slice the halloumi cheese into around half centimetre slices.
  5. Add the halved cherry tomatoes, cucumber slices, sliced green onions and garlic, the olive oil, oregano and a bit of salt and pepper to taste.
  6. Shake them gently together to homogenize.
  7. Heat the (flat top) grill and drizzle a bit of olive oil.
  8. Place the halloumi slices and fry them over medium heat for about 2 minutes until golden brown. Turn them and fry them for another minute.
  9. Serve the salad onto plates and place the grilled halloumi on top.