Parma ham, papaya and mozzarella salad with mint vinaigrette.
Ingredients and Method
Parma ham, papaya and mozzarella salad with mint vinaigrette.
Make sure that you buy the real thing when buying Parma ham — it must say Prosciutto di Parma(R). If you have it cut at the deli counter of your local supermarket, it’s important to check that it is cut in paper thin slices and packaged between layers of wax paper or plastic. Do not fold or scrunch it.
Serves 4
3 medium papayas
3–4 balls bocconcini mozzarella
12 paper thin slices Parma ham (optional)
Dressing:
30 ml cider vinegar
30 ml orange juice
15 ml olive oil
5 ml honey
5 ml Dijon mustard
Handful of mint, chopped, reserve a few leaves for garnish
1. Cut the papaya into wedges, scoop out any seeds and peel.
2. Lay the slices out on a platter.
3. Tear the mozzarella into pieces and scatter over the papaya. Drape the Parma ham over the papaya slices.
4. Whisk the dressing ingredients together and drizzle over the salad. Serve at room temperature.
