Green salad with prosciutto

This green salad features crisp leaves, topped with very thinly shaved slices of prosciutto, adding a salty and savoury touch. Take it to the next level by adding some creamy stracciatella, which brings a rich and indulgent hidden texture that contrasts perfectly with the light and crunchy greens. The hazelnut and rosemary vinaigrette ties everything together, lending a nutty and herbal aroma to this dish.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 4 cups young salad leaves
• 4 radicchio leaves
• ¼ cup parsley leaves
• 50 g very finely shaved prosciutto
• 150 g stracciatella (optional)

Hazelnut and rosemary vinaigrette

• 4 tbsp olive oil
• ¼ cup roughly chopped hazelnuts
• salt and black pepper
• 1 tsp very finely chopped fresh rosemary
• 1-2 tsp maple syrup
• ½ lemon, juiced
• 1 tbsp sherry vinegar

Instructions

1. Pick through the salad leaves to make sure every single one is fresh and vibrant and doesn't contain any browned stalks. Tear the radicchio leaves and mix with the salad greens and parsley leaves in a large bowl.
2. For the hazelnut and rosemary vinaigrette, heat a small frying pan over medium heat and add half the olive oil. Fry the hazelnuts until lightly browned, season with salt and pepper and remove from the heat. Add the rosemary, remaining olive oil, maple syrup, lemon juice and vinegar and mix well to combine. Allow to cool before using.
3. Spread the stracciatella (if using) on a serving plate. Toss the salad with as much of the dressing as you like, then lay it on top of the cheese. Drape the thinly sliced prosciutto over the top.

Note

• Try and find prosciutto from a deli instead of the supermarket pre-sliced variety which tends to be a thicker slice. Ask your deli to slice prosciutto extra thinly for this recipe for the best texture.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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