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Clementine, mozzarella and Parma ham salad

  • 5.0 Star
  • Timer Prep 30 min
  • Chart 359.0 cal/
  • Chef hat Easy


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. 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. 2 The pecans can be toasted up to 24 hours in advance, cooled and kept in an airtight container.
  3. 3 The mozzarella is best prepared just before serving so that it doesn’t dry out.
  4. 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. 5 Put the pecans in a small frying pan and toast over a low-to-medium heat for 2 minutes until fragrant.
  6. 6 Sprinkle with a pinch of salt, then leave to cool on a plate.
  7. 7 Using a small serrated knife, cut the peel and pith off the clementines.
  8. 8 Slice the clementines into 5mm rounds.
  9. 9 Drain the mozzarella, pat dry on kitchen paper, then tear each ball into 3 pieces.
  10. 10 To serve, divide the watercress among 6 small plates.
  11. 11 Top with the clementine slices, Parma ham, mozzarella and salted pecans, then drizzle a little dressing on top of each salad.
  12. 12 Serve any leftover dressing on the side.

3 Reviews

  • Mandy Chen

    Super easy and super delicious!

  • 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!

  • Laura

    Absolutely delicious!

  • Average per serving
  • Calories 359.0kCal
  • Fat27.3g
  • Saturated11.5g
  • Salt2.55g
  • Carbohydrates5.2
  • Sugar5.0g
  • Protein23.4g
  • Fibre1.4g