Esta salada de agriões e presunto é uma opção fresca, rápida e cheia de sabor para uma refeição leve. A combinação do sabor picante do agrião com o salgado do presunto e a suavidade do queijo fresco cria um equilíbrio perfeito. É ideal para um almoço de verão ou como uma entrada elegante. Pode enriquecê-la adicionando nozes para uma textura crocante ou fatias de pêra para um toque adocicado.

Ingredientes

  • 1 embalagem de agrião
  • folhas de alface
  • 4 fatias de presunti
  • 1 queijinho fresco
  • 1 tomate
  • pepinos em pickles
  • oregãos secos
  • 3 c.s. de azeite

Preparação

  1. Lave as folhas e disponha-as no prato. Coloque as fatias de presunto, as rodelas de tomate e o queijo fresco sobre estas.
  2. Numa taça prepare a vinagrete, juntando os ingredientes com os pickles picadinhos. Misture e regue a salada. Sirva de imediato.

For a taste of simple, fresh Mediterranean flavours, here is the English version.

Watercress and Cured Ham Salad

This watercress and cured ham salad is a wonderfully fresh and vibrant dish, perfect for a light lunch or an elegant starter. The peppery bite of the watercress is beautifully balanced by the salty depth of the cured ham (like prosciutto) and the creamy mildness of the fresh cheese. It’s a classic combination of flavours that feels both rustic and sophisticated.

The simple vinaigrette, brightened with chopped pickles, brings everything together with a tangy kick. This salad is incredibly versatile. For extra crunch and richness, try adding a handful of toasted walnuts or pine nuts. Sliced pear or fig would also make a delicious, sweet counterpoint to the savoury ham.

Ingredients

  • 1 bag of watercress
  • A handful of lettuce leaves
  • 4 slices of cured ham (e.g., prosciutto)
  • 1 small fresh cheese (a mild, soft cheese like queso fresco or a soft goat’s cheese)
  • 1 tomato, sliced
  • Pickled gherkins, finely chopped
  • Dried oregano
  • 3 tbsp olive oil

Method

  1. Wash the watercress and lettuce leaves and arrange them on a serving plate. Place the slices of cured ham, tomato slices, and the fresh cheese on top.
  2. In a small bowl, prepare the vinaigrette by whisking the olive oil with the finely chopped pickles and a sprinkle of dried oregano. Mix well and drizzle over the salad. Serve immediately.