Parma Ham, Arugula and Fresh Mozzarella Salad

I got some moaning and groaning about difficulty among the positive comments regarding the beef Wellington last night, after posting the link on my Facebook page.  It wasn’t that hard, really it wasn’t!  But, just for you, here’s a simple recipe that is so easy, it is actually just assembly.  A salad, so nothing to cook!  But it is huge on flavor and succulentness.  Yes, I know that’s not a word, but it should be.  Heads up, OED. Next year's edition?

(P.S.  This was our starter last night!  We enjoyed something similar weekend before last during our three days in Singapore and I have been wanting to try my own version since we arrived home.  Simon’s comment was, “Please add this to the list of things we have again!”  I think he liked it.  And, in the spirit of full disclosure, after eating this as a starter, we each only ate half of our individual beef Wellingtons.  Yay, leftovers for me tonight!)

Ingredients for the salad to serve two

1 large ball (125g or 4.4oz) fresh buffalo mozzarella – ours was Italian but if you have a locally made one that is soft and creamy and stored in the whey, give it a try.  This will not be the same with mozzarella encased in plastic.

About 50g or 1.75 oz arugula or rocket – a couple of good handfuls each

70g or 2.5oz Parma ham or prosciutto

Ingredients for the dressing – you will have leftovers

4 sun-dried tomato halves

Enough boiling water to cover the tomatoes

3 tablespoons or 1.5oz or 45ml lemon juice

6 tablespoons or 3oz or 90ml olive oil

1 large clove of garlic

Sea salt

Black pepper

Method

Soak the sun-dried tomatoes in some hot boiling water, just to cover. 

Slice the garlic as thinly as you can and add it to a clean, empty jar.  (One you have saved and washed thoroughly when you finished the jam or something.  Failing this, a bowl and a small whisk will do.  A jar is just easier and you can store the balance in it.) 

Add the lemon juice to the garlic and let it steep for a bit.  This will take some of the pungency and sharpness out of the garlic.

Add in the olive oil, a pinch or two of sea salt and a few good grinds of fresh black pepper.

When your tomatoes have softened sufficiently, slice them up and add them to the jar or bowl.  Add in about 1 to 1 1/2 teaspoons of the tomato soaking water.

Shake or whisk until the dressing is homogeneous.

To assemble the salad:  Divide your arugula between two small plates.

Cut the mozzarella ball in half long ways.  Put each half in the center of the arugula, cut side up.

Cut your slices of Parma ham in half lengthwise and drape them artfully around the mozzarella.

Give the dressing another good shake or whisk and drizzle it with a spoon, all around the arugula, Parma ham and mozzarella.  It's done.

The perfect way to eat this is to make sure to get a bit of ham, arugula and mozzarella in each bite.  If you can make it work out even till the last bite, you are truly gifted, a superior human being.  And I would be proud to know you. 

For a vegetarian version, why not try marinated artichokes instead of the Parma ham?