Preparation
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.
Method
- 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.
3 Reviews
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Mandy Chen
Super easy and super delicious!
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Frances Wise
The Italian meats are always our go-to, but this dish will be a new Christmas tradition in your house! Light and fresh contrast to compliment a classic Christmas dinner with all the best ingredients. So quick and easy to make too!
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Laura
Absolutely delicious!
- Average per serving
- Calories 359.0kCal
- Fat27.3g
- Saturated11.5g
- Salt2.55g
- Carbohydrates5.2
- Sugar5.0g
- Protein23.4g
- Fibre1.4g