Green Fig & Parma Ham Salad with Balsamic Red Peppercorns
When figs are in season, you just have to let them take centre stage. This salad peps them up with some Parma ham and a nip of spicy red peppercorns.
Recipe type: Salad
Cuisine: Mediterranean
Serves: 2 -3 as mains
  • 6-8 medium green (or purple) figs
  • 10 slices Parma Ham
  • 1 rounded tablespoon red peppercorns
  • 1 large Lollo Rosso lettuce
  • 60ml Balsamic Vinegar
  • 1 tbsp honey
  1. Gently open the lettuce and rinse and spin in a salad spinner or gently shake and pat dry with kitchen paper.
  2. Arrange the Lollo Rosso on a large plate or individual side plates.
  3. Place the Balsamic vinegar in a small, heavy-based pan along with the honey and around ⅔rds of the red peppercorns, which you need to have crushed lightly in a mortar first. Heat to a boil then simmer for a few minutes to reduce. Remove from the heat while the balsamic reduction is still liquidy; it will thicken on cooling. Set aside.
  4. Take two slices of Parma Ham and dry fry in a solid-based pan to crisp up. Drain on kitchen paper and crumble up the ham.
  5. Wash and pat dry the figs. Then, slice up into around six wedges. Arrange on top of the Lollo Rosso.
  6. Arrange the remaining ham slices on the salad plate. Drizzle over the balsamic red pepper reduction and scatter over some more red peppercorns, some lightly crushed, and some whole. Scatter over the dry, cooked and crumble ham. The salad is ready to serve immediately.
  7. If making up for later, don’t put the dressing on until just before serving, but cover the salad and place in the fridge.
  8. It’s perfect eaten alone as a light meal but you can use as a summer starter. For a more substantial salad, add some cheese of choice – I’d opt for a medium-soft, stark white crumbly variety like Caerphilly or a goats’ cheese.
Recipe by The Red Bistro at