Some call them love apples; others, the devil’s fruit… Even if they are simply tomatoes to you, we’ve given them a luscious and delectable makeover and created this yummy salad!
Recipe and styling by Jacques Erasmus
Parma ham and tomato salad with truffled pear dressing
Ingredients
- 2 pears
- 10ml (2 tsp) white wine vinegar
- 5ml (1 tsp) truffle oil
- 45ml (3 tbsp) olive oil
- freshly ground black pepper, to taste
- 1 loaf rye bread, cut into thin slices
- 600g assorted tomatoes, cut into slices and quarters
- 100g watercress
- 180g buffalo mozzarella
- 45g caperberries, drained
- 200g Parma ham
Instructions
1
Preheat the oven to 180°C.
2
For the dressing, put the pears through a juicer. Add the vinegar, truffle oil, olive oil and black pepper.
3
Heat the rye slices in the oven until crisp and allow to cool.
4
Arrange the rye slices, tomatoes, watercress, mozzarella, caperberries and Parma ham on a large platter, and generously spoon over the dressing.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
