Appetizer Pesto Salad Kebabs
photo by Food.com
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 8 white pearl onions, small, the type used for pickling (or use shallots)
- 4 -8 slices ham, best quality (like Parma or Black Forest ham)
- 12 bite-size fresh mozzarella cheese balls (or 12 mozzarella squares, or bocconcini balls)
- 12 grape tomatoes (also called small plum tomatoes)
- 2 -3 tablespoons pesto sauce
- 1 tablespoon olive oil (if necessary, see directions)
- 1 cup arugula (or use any lettuce mixture, tightly packed)
- 2 tablespoons vinaigrette dressing
- concentrated balsamic vinegar (optional)
directions
- You'll need 4 - 6 thin kebab sticks.
- Peel the onions, rinse well, and boil for 5 minutes. (More than that. and they tend to disintegrate). Rinse again under cold water and leave to cool somewhat. They don't have to be cold when you use them.
- Prepare the mozzarella -- draining and drying, or cutting into neat chunks.
- Rinse and dry the small tomatoes.
- Put the cooled onions, the mozzarella pieces and the tomatoes in a small bowl. If your pesto is quite thick, mix in the olive oil to thin. Gently fold in the pesto with a spoon to coat the cheese, onions and small tomatoes.
- Arrange either arugula lettuce leaves on plates. Drizzle each little heap with some vinaigrette.
- Put on each skewer tomatoes, pieces of mozzarella, folded ham slices and onions. (See photo's -- use as it suits you). For delicate presentation, use fewer ingredients on a skewer. For a side dish at a BBQ, use longer skewers and more ingredients.
- Arrange the skewers on the salad leaves.
- Drizzle some thick balsamic on the plate. Serve with extra vinaigrette.
- Can be served as a side salad, starter, or with wine and bread as a healthy light lunch.
- **When taking the photograph I did not have ham, and fried some bacon, but it's not as delicate as a very good ham.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).