Not a traditional Italian salad, but one that is a nice diversion from the expected fare.
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Ingredients
1/4 pound
prosciutto, minced
1 teaspoon
Filippo Berio olive oil
2 cups
broccoli florets
2 cups
cauliflower florets
1/2 cup
shredded radicchio leaves
1
small red onion, thinly sliced into rings
1/2 cup
toasted pine nuts
1/2 cup
dried cranberries (Optional)
DRESSING
2/3 cup
extra virgin olive oil
1/4 cup
red wine vinegar
1 teaspoon
sugar
1/2 teaspoon
salt
INGREDIENTS
Directions
Crisp the prosciutto in a small frying pan in the olive oil. Drain the pieces and set aside.
Blanch the broccoli and cauliflower florets in boiling water for two minutes; drain and place in salad bowl. Let cool, then add remainder of the ingredients.
Whisk the salad dressing together in a small bowl. Pour over the salad and toss well. Crumple up the cooled prosciutto and sprinkle it over the top and serve.
Note: You may substitute pancetta for the prosciutto, if desired.
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