Published: December 25, 2015
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
An amazing and original presentation of a bright salad with ham and oranges will definitely attract the attention of your guests if you serve it in orange baskets. In addition, the juicy and unique taste of the dish will make you forget about everything, because the combination of salty ham and sweet oranges simply drives you crazy!
The salad will be an excellent solution for a festive menu, for example, for, since citrus fruits are one of the obligatory attributes for this holiday. You can vary the products in the salad to your taste, replacing ham with boiled chicken fillet, and oranges with tangerines.
You will need:
- 200 g pork ham or smoked brisket;
- 1 orange;
- 1 red onion;
- 2 boiled chicken eggs;
- salt to taste;
- 1.5 tbsp. mayonnaise.
Step-by-step recipe with photos:
Scald the orange with boiling water so that its peel is filled with aroma, and cut two baskets from one fruit in a zigzag using a knife. However, you can simply cut the fruit in half and then your baskets will be round, not jagged. 
Clean them by scooping out the pulp into a container. The easiest way to do this is to trim the tip of the baskets with a knife, and then remove them along with the lower white shell. 
Peel the removed orange pulp from the white shell, seeds, if any, and lightly squeeze the juice out of it. 
Cut the ham into large pieces and place in a container with the orange pulp.
Peel the boiled chicken eggs from their shells and be sure to rinse them in water to prevent it from getting into the salad. Cut into the same large pieces as the ham and add to the container. It is advisable to boil the eggs in advance for 15 minutes until hard and cool.
Peel the red onion and rinse in water. Cut into cubes and place in a container with the rest of the cuttings.
Salt everything and season with mayonnaise to taste.
Place the salad in the prepared orange peels. (photo 10)
Garnish the serving dish with green lettuce leaves and place bright baskets of oranges on them.
Add a few olives and herbs for a finishing touch and serve.
Enjoy your meal!
It turns out no less elegant
Cost of 4 servings: 391 rubles
Cost of 1 serving: 98 rubles
Ingredients:
Salad mix (Lolla Rosso, Frise, Romano) 100 g - 126 rubles
Oranges 3 pcs. — 18 rubles
Chicken fillet 500 g - 118 rubles
Sour cream 100 g - 12 rubles
Peanuts, sunflower seeds and pumpkin seeds 30 g - 6 rubles
Hard cheese 230 g - 101 rubles
Vegetable oil 30 ml - 2 rubles
Grain mustard 1 tbsp. spoon 25 g - 4 rubles
Honey 1 teaspoon - 4 rubles
Preparation:
- Cut the chicken fillet into large cubes.
- Pour 30 ml of vegetable oil into a frying pan and fry the chicken for 10 minutes.
- At the end, add 2 pinches of salt, pepper to taste and add honey. Stir and fry for another 1 minute.
- Place the finished chicken on a separate plate and cool.
- Cut off the edges of the orange, cut off the peel with white veins. Separate the pulp segments from the veins and films.
- Do not throw away the remains of the peeled orange.
- Grate a thin layer of cheese onto a flat frying pan and melt it. Make sure it doesn't burn.
- Remove the pan with cheese from the stove. When the cheese begins to peel away from the pan using a spatula, transfer it to a plate turned upside down. Press the edges of the cheese circle onto a plate and cool.
- Do the same with the remaining cheese to make 3 more circles.
- Remove the cheese from the plate and turn it over to form a basket.
- Place four cheese baskets on plates and place salad on them.
- Pour 2 - 3 tablespoons of dressing over the salad, then place the chicken, orange pulp in a cheese basket and pour the dressing on top.
Refueling:
- Mix sour cream with grainy mustard.
- Pour in the juice from the remaining oranges and grate the zest of one orange into a fine grater.
Serving:
- Sprinkle each basket with peanuts, sunflower seeds and pumpkin seeds.
Bon appetit!
Have you ever made a salad with orange? What about ham? If you haven’t yet, but would like to, then this recipe is for you. I’ll tell you about another recipe for a tasty and healthy salad.
It seems that winter and the constant grayness outside the window are making themselves felt. I want to add bright colors to my everyday life.
Bright, juicy, fresh salads appear one after another in my collection of recipes. No boiled vegetables, no mayonnaise - only healthy ingredients. This salad is best served as a separate meal. So, we expand our taste horizons,
Prepare salad with orange and ham
We will need the following products: salad mix, canned mushrooms, orange, ham and cheese.
Wash and dry the green salad. I had a pack of mixed salad. Of course, any other green salad will do.
Now cut the ham into thin strips. Place in a bowl with salad. It seems to me that ham is best suited here; it should not be replaced with something else.
Next, cut the champignons either into plates or, like me, into several parts. Please note that it is important to use canned mushrooms and not pickled ones. Or, as an option, fresh champignons fried in a pan. There is no need for extra acid in the salad.
Add the main ingredient - orange. It should be cleaned, the partitions and seeds we don’t need should be removed, coarsely chopped and added to the salad.
Sprinkle finely grated hard cheese on top. I still had a little Parmesan left, but it would be delicious with other hard cheese.
Just before serving, season the salad. We make the dressing from yogurt, mustard, salt and pepper. Mix everything thoroughly and pour over our salad with orange and ham.
(Prosciutto di Parma - Italian)
Fragrant, light and satisfying - excellentsalad for a warm summer. It has a little bit of everything, but all the ingredients complement each other perfectly.
This dish is not at all difficult to prepare, and the result is impressive.
The bright, cheerful colors of orange, tomato and mint will create a good mood, and even a rainy day can’t ruin it. Tasty!
Serves 2.
Ingredients.
2 handfuls spinach leaves (or mixed lettuce leaves)
1 tomato, medium
1 onion, small (red onion)
1 orange
2 slices Parma ham (prosciutto)
100g Gorgonzola cheese
2 tablespoons olive oil
0.5 lemon, squeeze juice
4 sprigs fresh mint
Ground black pepper - to taste
A small bouquet of fresh mint is not only a decoration. Mint, thanks to its essential oil (menthol), will add taste and aroma to any dish. It is this subtle aroma that creates a feeling of joy, celebration, and even adds solemnity to an ordinary dinner.
Gorgonzola cheese is one of the oldest and most famous blue cheeses, mainly produced in northern Italy, in the regions of Piedmont and Lombardy.
Gorgonzola cheese is made from whole cow's milk and has a soft, dense and crumbly texture.
The color is creamy, with a soft and pungent aroma, and the taste has a delicate nutty flavor. The fat content of gorzonzola cheese is 25-35%.
Contains vitamins A, B1, B2, B6, B12; iron, potassium, calcium, sodium, phosphorus, zinc.
Parma ham or prosciutto (Prosciutto di Parma) is an Italian ham, cured meat. Cooking method created in an area near the city of Parma.
(Prosciutto is also produced in Croatia, Slovenia and Montenegro, where such ham is known as prosciutto ( Pršut).
To prepare prosciutto, pork is used - the hind leg (ham) of a domestic pig or wild boar. The prepared leg is rubbed with salt (or a mixture of spices, depending on local traditions) and kept in certain temperature conditions for a long time. This process takes from 9 months to 2 years - the meat dries, becomes hard and acquires a specific sweet aroma. The best time of year to create this jerky is winter, when the air is cold and damp. This is what helps achieve high quality prosciutto.
Outside of Italy, prosciutto is the general name for cured meat. And in Italy, the name prosciutto is given from the area where the ham is prepared - Prosciutto di San Daniele, Prosciutto di Modena, Prosciutto Toscano, etc.
Unlike pancetta and bacon (ham), prosciutto (ham) does not need to be cooked; the ham is already ready to eat. But, sometimes - and only to add a special taste and aroma - prosciutto is added at the very end of cooking to pasta (pasta dishes) or to sauces.
In Italy, there are two types of prosciutto: cured ham (prosciutto crudo) and cooked ham (prosciutto cotto). The latter is a soft, traditional ham - it has a beautiful pink color.
Preparation.
1.
Wash the orange, tomato, spinach leaves and mint sprigs.
2.
Crumble blue cheese (cut 1-2 slices) into lumps, set aside for now.
3.
Cut Parma ham into 2 or 3 strips, lengthwise. Then cut the strips in half, crosswise (You can place the prosciutto slices together and cut them with a sharp knife or kitchen scissors).
4.
Orange - cut off a thin layer of peel - top and bottom. Place the orange on a board (it stands confidently on the cut), and with a knife, from top to bottom, cut off the peel in a circle.
Then cut the fruit into slices (segments). It is advisable to remove the skin between segments, as it may taste bitter.
5.
Cut the tomato crosswise into slices. Then cut each round slice into 4 pieces.
6.
Peel the onion. Cut in half vertically. Place the onion halves cut side down on a board and cut into thin half rings.
7.
Tear mint leaves from the sprigs and place in a separate bowl.
Preparation.
Or rather, making a salad.
1.
Place spinach leaves (or mixed lettuce leaves) on the bottom of a deep plate or salad bowl.
2.
Place tomatoes on top of lettuce leaves.
3.
Then, arrange the strips of Parma ham, preferably evenly.
4.
Place orange slices.
5.
Sprinkle the gorgonzola cheese over the salad.
6.
Scatter the red onion half rings.
7.
Place mint leaves around the salad (7-8 leaves), and scatter the rest in the middle of the salad.
8.
Drizzle olive oil over salad.
9.
Squeeze the juice from half a lemon. Sprinkle the salad with lemon juice.
10.
Sprinkle the salad with freshly ground black pepper.
That's all, serve it to the table.
Serving.
It all depends on the occasion and the number of guests.
If this is lunch or dinner for two, then it is easier to serve in one plate (or salad bowl).
But when there are a lot of guests, let everyone have their own individual plate of salad, it’s more convenient.
The juices of orange and tomato, lemon and onion, mix with olive oil and mint and form a delicious juice at the bottom of the plate. The juice is so delicious, you’ll want to soak it with a piece of bread.
As an addition, don’t forget to buy fresh, it will come in very handy.
...If you are tired or upset about something, the amazing aromas of orange and spicy mint will return you to normal and calm you down.
The light “Salad with oranges, Parma ham and Gorgonzola cheese” pleases with its variety of colors and delights in taste, quickly fills you up, and gives energy and self-confidence. Tasty and healthy!
“Prosciutto” - so what is correct: “prosciutto”, “prosciutto” or “prosciutto”?
I even had the strength and desire to argue with someone... But the pronunciation depends on the region of Italy (there are 20 in total), whether it is located in the south or north of the country, it all depends on the local dialect. In Sicily, for example, the ending of a word is often left unspoken (or not pronounced). That’s why you can hear “proshshut” there.
What’s there to argue about... It’s time to study Italian, at least a little!
(By the way, in Italy there are “gastronomic tours” - when tourists, visiting beautiful places, can start learning Italian and try Italian dishes
Cuisine, or local delicacies. This is really - Tasty and healthy
!).
Bon appetit! And joy for every day!
Besides:
Salad with brown tomatoes, mint and cheese…
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