Serrano Ham and Arugula Salad with Pomegranate Salsa

This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates, and Parmesan cheese. Terrific Green Salads

By Suzanne Goin
December 2005

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
12
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Ingredients

Directions

  • In a medium bowl, mix the shallot with the lemon juice and 1/2 teaspoon of salt; let stand for 5 minutes. Whisk in the pomegranate molasses and the olive oil. Stir in the pomegranate seeds and the parsley and season with salt and pepper.

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  • Arrange the arugula on a large platter and layer in the serrano ham and ricotta salata. Spoon the pomegranate salsa over the salad and serve.

Make Ahead

The pomegranate salsa can be refrigerated overnight.

Notes

Sweet and tangy pomegranate molasses is available at specialty food stores and Middle Eastern markets.

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