Prosciutto green bean salad recipe
Ingredients
125g (4oz) fine green beans, trimmed
75g (3oz) radishes, trimmed and thinly sliced
175g (6oz) frozen peas, defrosted
½ bag rocket
3 tbsp extra-virgin olive oil
1 tsp sherry or white wine vinegar
1 tsp Dijon mustard
1 tbsp chives, chopped
1 x 84g pack prosciutto, torn into pieces
few pecorino or Parmesan shavings, to serve
Cook the green beans in boiling water for 2 minutes, drain, plunge into cold water, then drain and put into a large bowl. Add the radishes, peas and rocket. To make the dressing, whisk the oil, vinegar and mustard until thickened. Season and then stir in the chives. Toss the dressing through the salad and then transfer to a large serving platter. Scatter the prosciutto and cheese shavings over the salad to serve.
