Prosciutto and Shallot Salad |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A very stylish, very simple and very delicious appetizer. Ingredients:
1 red pepper |
3 shallots, peeled |
4 tablespoons olive oil |
1 teaspoon superfine sugar |
1 tablespoon balsamic vinegar |
salt and black pepper |
1 ounce mixed salad green |
8 ounces prosciutto, slices |
Directions:
1. Cut the pepper into quarters. Remove the core and seeds. Broil until the skin is blistered and is blackened. Place in a plastic bag, knot and cool for 10 minutes. Peel off the skin and cut the flesh into strips.
2. Gently fry the shallots in 2 tbs of the oil for 10 minutes until softened and slighly colored.
3. Stir in the sugar, turn up the heat and cook for 1-2 minutes until caramelized. Remove from the heat and stir in the remaining oil and vinegar.
4. Season well.
5. Put the salad leaves and pepper strips into a bowl, pour over the shallots and dressing and toss together.
6. Arrange on plates with slices of prosciutto.
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