Insalata di Natale di Fifteen

Jamie Oliver's Fifteen family X-Mas recipes

Ingredients

• 4 x 100g balls of buffalo mozzarella (or bocconcini)

• sea salt and freshly ground black pepper

• 1 lemon

• 4 clementines, peeled and sliced into 0.5cm thick discs (or mandarins or tangelos)

• 2 handfuls of rocket, washed and dried

• 1 treviso or radicchio, roughly torn, washed and dried

• a small bunch of fresh mint, leaves picked

• 4 slices of prosciutto crudo (smoked prosciutto)

• a small handful of freshly shaved parmesan cheese

• aged balsamic vinegar

Lemon oil dressing

• 2½ tablespoons fresh lemon juice (the juice of about 1 lemon)

• 2/3 cup (160ml) best-quality extra virgin olive oil

• sea salt and freshly ground black pepper

Preparation

Get out four individual serving plates and tear a ball of mozzarella into rough chunks onto each plate. Sprinkle with salt and pepper and grate over the lemon zest. Arrange the clementine slices over the mozzarella — one clementine per plate.

LEMON OIL DRESSING: A classic, delicate all-round dressing. Use the dressing within 24 hours for the best flavour. Put the lemon juice and oil into a jam jar and season with salt and pepper. Tighten the lid and shake. Try out your dressing on a salad leaf and adjust the seasoning to taste.

In a bowl, dress the rocket, treviso or radicchio and mint leaves in a little lemon oil dressing, reserving a few small picked mint leaves for serving.

On a chopping board, lay out a slice of speck and use this to pick up and wrap about a quarter of the dressed leaves.

Place the little package on one of the plates, on top of the clementine slices. Repeat this for the other plates.

Serve with a shaving of parmesan, a sprinkling of mint leaves and a drizzle of aged balsamic vinegar.

Eat immediately! Absolutely delicious.