Christmas Deli Salad With Pomegranate Parma Ham And Gorgonzola Recipes

CHRISTMAS DELI SALAD WITH POMEGRANATE, PARMA HAM AND GORGONZOLA

Steps:

• Wash and trim the radicchio and Savoy cabbage leaves, and remove the chunkier stems and centre stem of the Savoy cabbage. Then cut or tear the leaves into even sized strips. Heat the olive oil in a large wok or frying pan. Wilt the leaves in the olive oil - just for a few minutes so the leaves are still crunchy but warm.
• Lay the wilted leaves out on a large platter or individual plates and top with the gorgonzola cheese cubes, Parma ham slices (which have been shredded) and the olives.
• Scatter the rocket (arugula) leaves over the top and then scatter the pomegranate seeds over before adding the dressing. Serve immediately.

MELON AND PARMA HAM SALAD WITH MINT DRESSING

Steps:

• Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use.
• Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too).
• Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!

SPRING MIX SALAD WITH POMEGRANATE, HONEY DRESSING AND TOASTED P

Steps:

• Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
• Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
• Whirl until smooth.
• Place in refrigerator until needed.
• Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.