top of page

Citrus Salad with Prosciutto di Parma and Grana Padano cheese

Citrus Salad.jpg

Juicy blood oranges pair perfectly with luscious Prosciutto di Parma and nutty Grana Padano cheese in this recipe from Icons of European Taste Grand Ambassador Emily Fedner. 



   4 tbsp red wine vinegar

  ¼ tsp Calabrian chili or Bomba Calabrese (optional)

1.5 tsp honey

  ¼ cup extra virgin olive oil

      Salt to taste


Selection of winter citrus — I used:

2 blood oranges

1 grapefruit

1 navel orange

1 Cara Cara orange

1 Tangerine

To serve:

    Grana Padano cheese, crumbled

12 slices Prosciutto di San Daniele

 1 cup scallions, sliced

½ cup of mint, torn

½ cup walnuts, crushed

    Olive oil, for drizzling


Start by making the dressing: whisk together all ingredients besides the olive oil. Slowly whisk in the olive oil. Salt to taste. Set aside.


The best way to prep the citrus is to supreme it: cut off both ends of the citrus to expose the fruit beneath the pith. Stand the citrus on one of its exposed sides and use a sharp knife to slice the skin/pith away from the fruit from the top down, following the natural curve of the citrus. Rotate the citrus and continue slicing until all that’s left is the cleaned fruit. Repeat with all the citrus you plan to use.


Slice the citrus into rounds and assemble on your serving plates. Drizzle with dressing and top with crumbled Grana Padano cheese and Prosciutto di San Daniele. Sprinkle with sliced scallions, mint and crushed walnuts. Drizzle with olive oil and serve.

bottom of page