Recipe

Crispy Prosciutto & Apple Salad

Every Week We Deliver Everything You Need To Cook Amazing Meals

Crispy Prosciutto & Apple Salad

A super fresh salad mix of red cabbage and baby spinach, with finely sliced apples and roasted hazelnuts, dressed in a mustardy vinaigrette. Topped with crispy, grilled prosciutto. Ticks all the boxes!




Ingredients to serve 2

  • 70g x prosciutto
  • 50g x hazelnuts
  • ½ x radicchio or red cabbage – slice finely
  • 40g x baby spinach
  • 1 x apples
  • 3g x fresh chives – chop
  • 5g x fresh parsley – chop
  • 2 tbsp x olive oil (from your pantry)
  • 2 tbsp x apple juice
  • 1 tbsp x apple cider vinegar
  • ½ tsp x whole grain mustard
  • ¼ tsp x fish sauce
  • . x salt and pepper (from your pantry)

Ingredients to serve 4

  • 140g x prosciutto
  • 100g x hazelnuts
  • 1 x radicchio or red cabbage – slice finely
  • 80g x baby spinach
  • 2 x apples
  • 5g x fresh chives – chop
  • 10g x fresh parsley – chop
  • 4 tbsp x olive oil (from your pantry)
  • 4 tbsp x apple juice
  • 2 tbsp x apple cider vinegar
  • 1 tsp x whole grain mustard
  • ½ tsp x fish sauce
  • . x salt and pepper (from your pantry)

Method

Step 1

Prepare all the ingredients as indicated above.

Step 2

Preheat the oven to 180°C. Place the prosciutto on a baking sheet in a single layer (no overlapping). Place the hazelnuts on a small baking sheet/casserole dish. When the oven is hot, put the prosciutto in the middle of the oven and the hazelnuts on the bottom rack. Bake the hazelnuts for about 6 to 8 minutes and the prosciutto for 10 to 12 minutes. The hazelnuts should be brown and the prosciutto should be slightly crispy. When done, remove from oven and set aside to cool.

Step 3

Rub the hazelnuts in a paper towel or clean tea towel to remove the skins. Then, roughly chop and set aside.

Step 4

Make the dressing by mixing these ingredients in a medium bowl: olive oil, apple juice, apple cider vinegar, wholegrain mustard, fish sauce, salt and pepper.

Step 5

Cut the apple into quarters, remove the core bits and then slice finely. Immerse the apple slices in the dressing to prevent them from going brown.

Step 6

In a large salad bowl toss the red cabbage, baby spinach, apples and about HALF the dressing.

Step 7

To serve, divide the salad between the plates. Scatter with toasted hazelnuts, prosciutto, fresh chives and parsley. Drizzle over a little more dressing.