- 1 cup WILD ROCKET - WASHED, DRIED AND PICKED
- 65g ( 3-4 slices) PARMA HAM - THINLY SLICED
- 2 teaspoons VIERGE OIL
- 1 teaspoon REDUCED BALSAMIC VINEGAR
- MILLED FRESH PEPPER
- 1 tablespoon SHAVED PARMESAN - FRESH FOR EACH PORTION
WILD ROCKET & PARMA HAM SALAD
Ricardo Soares
31st January 2011
WILD ROCKET & PARMA HAM SALAD
DRAPE HAM AROUND INSIDE RIM OF EACH PLATE, PLACE WILD ROCKET LEAVES IN CENTRE
DRIZZLE OVER LEAVES AND
Ingredients
Method
DRAPE HAM AROUND INSIDE RIM OF EACH PLATE, PLACE WILD ROCKET LEAVES IN CENTRE
DRIZZLE OVER LEAVES AND HAM THE OLIVE OIL, FOLLOWED BY THE REDUCED BALSAMIC OVER THE WILD ROCKET LEAVES ONLY.
SEASON WITH MILLED PEPPER AND A GOOD SHAVING OF FRESH PARMESAN.
SERVE IMMEDIATELY
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