Tenderstem and crispy proscuitto salad recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 238 calories / serving
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Tenderstem and crispy proscuitto with a creamy shallot and caper dressing HERO

Preheat the grill to hot.

Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

Plunge the Tenderstem into boiling water and blanch for 4-5 minutes until it is tender but with a little ‘bite’. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.

Lay the slices of prosciutto over the Tenderstem, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.

Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the dressing

  • 3tbsp extra virgin olive oil
  • 1tbsp white wine vinegar
  • 1tbsp Dijon mustard
  • 1tbsp clear honey
  • 1tbsp crème fraiche
  • 2 shallots, very finely chopped
  • 1tbsp capers, roughly chopped
  • salt
  • freshly ground black pepper
  • For the Tenderstem

  • 400g Tenderstem
  • 12 slices prosciutto
  • freshly ground black pepper
  • Energy 985kj 238kcal 12%
  • Fat 17g 24%
  • Saturates 5g 23%
  • Sugars 5g 6%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 5.6g Protein 16.7g Fibre 3.3g


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