Prosciutto and pomegranate salad
Instructions
Peel and wash the salad leaves, then dry them and chop the lettuce leaves with your hands, let whole those of radicchio and Belgian.
Grainy the pomegranate, 2 tablespoons schiacciatene and pass the juice through a strainer.
Pour into a small bowl 1/2 tablespoon of vinegar, a pinch of salt, Pomegranate juice and 4 spoons of oil and emulsified for about 2 minutes until sauce thickens.
Take a pan and heat it over medium heat and melt a knob of butter and, raising the flame, pour 50 g of Parmesan, to form an even layer.
Cook the omelette on both sides for about one minute on each side, then remove from the Pan and place on paper towels.
Similarly prepared other eggrolls doing melt another knob of butter when necessary.
Arrange the salad leaves in a bowl and sprinkle with pomegranate beans and slices of prosciutto, then contornatela with eggrolls and bring right to the table, mixing just a moment before serving.
Ingredients and dosing for 6 persons
- 2 heads of lettuce salad
- 2 heads of radicchio rosso di verona
- 1 head of witlof (endive)
- 1 pomegranate
- 120 g of sliced ham
- 300 g of grated parmesan cheese
- Wine vinegar
- Olive oil extra virgin
- Butter
- Salt