Ensalada de higos y jamón

12/10/2014 3 min read 44 Comments
Hay momentos en los que, como diría un amigo, tengo el conocimiento justo para pasar el día.

Y eso siempre que el día no sea muy largo…

Vamos, que no me da para más.

Así que esos días, a la hora de la cena ya no está mi cabeza para muchas florituras…

Y ante la temida pregunta de ¿Y qué cenamos hoy? , te encoges de hombros, pones cara de circunstancias, y esbozas un inaudible «pfffffff, y yo qué sé».

Lo de inaudible es sobre todo para que no se entere tu marido, sí, sí, ese al que le prometiste que con ese libro de recetas que te acabas de comprar, que por cierto es el trigésimo libro de tu colección, ya tenías solucionado el tema de las cenas para el resto de tu vida…..Y era mentira cochina!!!

¡¡Pues esos días las ensaladas son mi salvación!!
En un momento te solucionan la cena, y si le añadimos algún ingrediente que se salga de lo habitual, nos puede quedar un plato resultón.

Que sí, os lo prometo, hay vida más allá de la ensalada de lechuga y tomate!!

En esta que os traigo hoy vamos a combinar los higos ( síííííí, otra vez…) con un poquito de jamón, que ya sabéis que soy yo mucho de estas combinaciones dulce-salado.
Y si le ponemos jamón del güeno, tenemos un plato estupendo y sin complicaciones para una cena con invitados.
Vamos a por la receta, que hoy sí que es fácil, fácil.

Comenzamos lavando la lechuga y escurriéndola muy bien.

La ponemos en el fondo del plato.
A continuación lavamos los higos, los secamos y los cortamos en cuartos, o un poco más pequeños si son higos muy grandes.
Los colocamos sobre la lechuga.
Cortamos el jamón en tiras no demasiado pequeñas, pero que sean fáciles de comer y el queso en taquitos más bien pequeños y los añadimos al plato.
Por último añadimos los piñones, que pueden ir crudos o un poquito tostados. Si los vamos a tostar los ponemos en una sartén sin nada de grasa unos minutos a fuego suave y los dejamos enfriar antes de añadirlos a la ensalada.
Aparte preparamos el aliño.
Mezclamos en un bol pequeño una cucharada de vinagre y tres de aceite, añadimos la sal, mezclamos bien y aliñamos la ensalada.

Y a disfrutar!!


  • Es importante que la lechuga quede bien escurrida, para que la ensalada no quede aguada. Podemos ayudarnos de una centrifugadora de verduras, que podemos encontrar muy barata en cualquier bazar y hará que nuestras ensaladas queden perfectas.
  • Podemos utilizar la variedad de queso que más nos guste, siempre que no sea demasiado fuerte, como por ejemplo un semi-curado, de tetilla, mozzarella curada, etc
  • Si tostamos los piñones debemos tener cuidado de que no se quemen o amargarán.
  • La proporción que os pongo para la vinagreta es la que a mí me parece que queda mejor, con tres partes de aceite por una de vinagre. Si vamos a necesitar más cantidad de aliño, aumentamos las cantidades respetando estas proporciones.
  • Ojo con la sal, pues el jamón ya le da un punto salado.
  • El aliño lo ponemos siempre inmediatamente antes de servir para que la lechuga no se mustie.


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