Saturday, January 22, 2011

Proscuitto and Spagetti Salad

Some people say that this salad is only a salad in the most technical sense - in that it is cold and has some green in it. Regardless it's delicious and pretty simple to make.

Serves 2

200g Spaghetti
2 cups Baby Spinach Leaves
1 Roma (Egg) Tomato (seeded and diced)
1/2 Lebanese Cucumber (diced)
1/2 cup Rocket Leaves (shredded)
1 cup Bread Cubes (I usually use slightly stale bread left over from the weekend)
5 - 10 slices Prosciutto (chopped into strips)

Adapted from

1/2 cup Whole Egg Mayonnaise
1/2 tbsp Lemon Juice
1/2 tsp Worcestershire Sauce
1 small clove Garlic (Crushed)
1/4 cup Parmesan Cheese (Grated)
1/2 tsp Milk
salt and pepper to taste

1) Preheat the oven to 250ÂșC. Place Bread and Prosciutto on a baking tray and drizzle with Olive Oil. Bake in the oven for 15 - 20 mins or until Prosciutto is crispy and Bread Cubes are golden brown creating croutons.

2) Bring water to boil in a saucepan. Add spaghetti and cook until al dente. Drain and rinse with cold water.

3) Rinse all vegetables. Prepare as specified and then toss together in a bowl.

4) Place all dressing ingredients in a small bowl and mix to combine.

5) Toss Spaghetti, Vegetables and dressing together until well combined. Then add croutons and prosciutto and toss together.

6) Serve cold.

We've been enjoying this salad a lot on the hot, muggy days we've been having in Sydney. Mix it up by substituting the prosciutto for roast, BBQ or grilled chicken or swapping the cucumber for avocado. 

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