Prosciutto Salad
Colorful prosciutto salad topped with a minty vinaigrette and a creamy garlic dressing.
Servings: 4 people
Ingredients
Salad
- 2 gem lettuce
- 1 apple
- 1/2 cucumber
- 70 grams prosciutto
- 1/2 pomegranate
Vinaigrette
- 6 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon mint
- sea salt to taste
- pepper to taste
Garlic dressing
- 3 tablespoons sour cream or creme fraiche
- 1/2 lime juiced
- 1 clove garlic minced
- 1 teaspoon maple syrup
- sea salt to taste
- pepper to taste
Garnish
- fresh mint leaves
Instructions
Salad
- Spread the prosciutto slices on a baking sheet lined with parchment paper. Bake in a hot oven (200°C / 392°F) for around 10 minutes until crispy.
- Remove from the oven.
- Allow to cool.
- Chop the gem lettuces, cucumber, and apples and place these in a large bowl or platter.
- Top with pomegranate seeds (save a small handful for the final presentation) and roughly chopped prosciutto.
Mint vinaigrette
- Mix olive oil, white wine vinegar, and 1 tablespoon maple syrup.
- Add fresh chopped mint (or basil), sea salt, and pepper to taste.
- Pour the dressing over the salad. Toss to mix.
Garlic dressing
- Mix sour cream, lime juice, minced garlic, one teaspoon of maple syrup, sea salt, and pepper to make the cream dressing.
- Drizzle the dressing over the salad.
Serving
- Decorate with fresh mint leaves and a few extra pomegranate seeds.
Video
Nutrition
Calories: 360kcal | Carbohydrates: 21g | Protein: 4g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 124mg | Potassium: 299mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1391IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg
