- Cooking time
- 5 minutes
- 2 people
Ingredients hide check list
For the dressing:
Walnuts are a great superfood, high in omega-3 fatty acids (which are said to reduce susceptibility to cardiovascular disease and to improve brain power and concentration) and antioxidants; the tomatoes are a rich source of vitamins and antioxidants and of course, the Parma ham and mozzarella add both flavour and protein.
Cracking walnuts is quite a therapeutic exercise, but it is much easier and just as healthy to buy them ready-shelled. You will really notice the difference if you focus on quality ingredients for this salad — buy buffalo mozzarella rather than standard mozzarella and use nice tasty vine tomatoes. Mop up the juices with some crusty fresh multi-grain bread.
- Mix up the dressing in a nice big salad bowl.
- Turn oven on to 180°C, arrange the Parma Ham and the baguette slices on a baking tray, drizzle with olive oil and cook in the oven until the bread is golden and the ham is crispy.
- Bake the walnuts on a separate baking tray for 5 minutes (watch you don't burn them, it is very easy to do ...)
- Meanwhile, wash the frisee lettuce (Any good quality fresh, crisp, green lettuce, like a cos, would be okay) and remove any tough outer leaves. Shake off the excess water and pull the leaves apart with your fingers. Pile into the salad bowl.
- Slice the tomatoes and arrange them on top of the lettuce. Break the mozzarella into rough lumps and add to the salad.
- Top with the walnuts, Parma ham, the parsley and the croutons.
- Serve straight away. Don't forget to mix in the dressing at the last moment.
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