Prosciutto, Rocket, Pear & Pecorino Salad – how decadent does that sound?
This is a super easy salad to prepare and sure to impress the friends and family or put your fellow co-workers to shame when you whip this one out in the office kitchen as I have. It seriously looks like you’ve just paid $30 for this meal.
It’s packed with lovely light earthy Italian flavours and when eaten at work, takes me momentarily away to the Tuscan countryside, where I’m left with my imagination, and my imaginary glass of vino….ah, Italy! Then I’m rather abruptly jolted back to my current environment to spend the afternoon googling cheap flights to Rome! A girls gotta have dreams, right?
Anyhow, this dish is versatile and lends itself to be used as an appetizer, a side salad or even a main meal, which is generally what I use it for.
With it being sooooo hot here in Brisbane at the moment, sitting down to anything hot at the end of the day is something that I dread, let alone the fact that I seriously don’t want to sweat it out in a hot kitchen…yuk!
Our current summer weather has seen me munching my way happily through a variety of different salads or late, luckily, it’s something that both Damo and I enjoy.
Not only that, it also is a great way to do a Leftover Makeover post as we are using the leftover Prosciutto we had from our Prosciutto Wrapped Chicken & Vegetable Couscous Salad on Sunday night.
Anyhow, here is how to make my Prosciutto, Rocket, Pear & Pecorino Salad, which is sure to be the envy of the office kitchen!
Prosciutto, Rocket , Pear & Pecorino Salad
- 2 handfuls fresh baby/rocket leaves
- 1 1/2 handfuls red cabbage thinly sliced, seperated
- 3-5 slices prosciutto torn
- 1/2 pear julienne / thin strips
- 1 tablespoon lemon infused olive oil drizzled
- 2 teaspoons balsamic glaze drizzled
- 1 tablespoon pecorino cheese freshly grated
In a medium sized mixing bowl, add baby rocket leaves, red cabbage, pear and Prosciutto. Toss to combine. Turn out on to a serving plate.
Drizzle with lemon infused olive oil.
Swirl balsamic glaze around the plate.
Using a zester, grate the fresh Pecorino to taste.