An intriguing salad topped with an almond and citrus dressing from Roger Mooking.
Directions for: Green Bean Salad with Crispy Prosciutto and Warm Lemon Dressing
Ingredients
Crispy Prosciutto8 piece prosciutto, thinly sliced and cut into 1 inch pieces
Warm Lemon Dressing3 Tbsp extra virgin olive oil
shallot, diced
cup skinless almonds, sliced
cup sultana raisins
cup kalamata olives, pitted
juice of 1 lemon
1 tsp honey
salt and pepper
Green Bean and Asparagus Saladlb(s) green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water
Directions
Crispy Prosciutto1. Heat a non-stick saut pan over medium to high heat. Place pieces of prosciutto in pan and cook until crisp. Remove from heat and reserve for Green Bean and Asparagus Salad.
Warm Lemon Dressing1. Place 1 tablespoon of olive oil in a pan over medium to high heat.
2. Add shallots, season with salt and saut until tender.
3. Add almonds, raisins and olives, mix to incorporate.
4. Add lemon juice and honey, stir.
5. Add remaining olive oil, season with salt and pepper, remove from heat.
Green Bean and Asparagus Salad1. Cut green beans and asparagus into 1 inch pieces, place in a bowl.
2. Pour Warm Lemon Dressing over green beans and asparagus, toss and garnish with Crispy Prosciutto.
See more: Pork, Beans, Olives, Salad, Dinner, Lunch, Summer, Spring, Side, North American