Remove thicker stems of the watercress. Separate the leaves and stalks of the fresh basil and discard of the stalks. Zest and juice (about 3 tbsp juice) the clementines.
- 1 The dressing and clementines can be prepared in the morning and kept covered in the fridge until you are ready to assemble the starter.
- 2 The pecans can be toasted up to 24 hours in advance, cooled and kept in an airtight container.
- 3 The mozzarella is best prepared just before serving so that it doesn’t dry out.
- 4 In a small food processor, whizz together the dressing ingredients with a pinch of salt until fairly smooth, then put to one side.
- 5 Put the pecans in a small frying pan and toast over a low-to-medium heat for 2 minutes until fragrant.
- 6 Sprinkle with a pinch of salt, then leave to cool on a plate.
- 7 Using a small serrated knife, cut the peel and pith off the clementines.
- 8 Slice the clementines into 5mm rounds.
- 9 Drain the mozzarella, pat dry on kitchen paper, then tear each ball into 3 pieces.
- 10 To serve, divide the watercress among 6 small plates.
- 11 Top with the clementine slices, Parma ham, mozzarella and salted pecans, then drizzle a little dressing on top of each salad.
- 12 Serve any leftover dressing on the side.
Super easy and super delicious!
- Average per serving
- Calories 359.0kCal