Since Christmas is over, I don’t think there’s been a day I haven’t been day-dreaming about summer.
Long, warm, sunny days, sunglasses, sundresses, day trips to the beach, barbecues and picnics in the park… I simply can’t wait for it all.
But one look through the window and the harsh reality settles in: those long-awaited summer days are at least 5 months away and there’s not much to be done about it.
Not much except for putting a seasonal twist on some of my favourite summer recipes, that is.
So if you’re trying to kick the winter blues away, may I recommend you give this vibrant prosciutto, mozzarella & persimmon salad a go?
The winter take on a summer fave of mine, with persimmon making for a surprisingly-good colder-weather substitute for melon, it’s the top way to bring sunshine (and a much needed dose of vitamins) to those dark, gloomy winter days!
And the ultimate way to rise & shine while waiting for the real (summer) deal!
Persimmon Salad with Prosciutto and Mozzarella (serves 1)
- 1 ripe but ferm persimmon
- 2 paper-thin slices prosciutto (or other air-dried ham), shredded into small pieces
- 1/2 ball of mozzarella, teared into bite-sized pieces
- 1 sprig fresh basil, leaves removed & finely chopped
- little drizzle good quality olive oil
- pinch mild chilli flakes (I used Espelette pepper, but Aleppo would work amazingly well too)
- salt, pepper
- a few drops Tabasco / balsamic vinegar
1. Wash & pat-dry the persimmon, then slice it as thinly as you can (using a mandoline if you have one). Place the slices onto your serving plate.
2. Top with shreds of prosciutto, pieces of mozzarella and chopped basil leaves.
3. Season with a good pinch of sea salt, a little drizzle of good quality olive oil and a small pinch of your favourite chilli flakes. Add a few drops of Tabasco or balsamic vinegar and some cracked black pepper if you wish and serve immediately.