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Salanova® oakleaf salad with fennel, prosciutto and cress
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(serves 4)
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1 head Salanova® oakleaf lettuce
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2 small heads of fennel or 1 large one
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2 spring onions
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4 tablespoons olive oil
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4 tablespoons orange juice
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3 teaspoons coarse-grain mustard
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75 g prosciutto, thinly sliced
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2 hard-boiled eggs
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½ tub cress
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Cut and wash the Salanova®. Chop the fennel and spring onions. Mix them with the Salanova®. In a seperate bowl, combine the olive oil, orange juice and mustard to make a dressing. Shell the eggs and cut into wedges. Add the eggs, ham and cress to the salad and cover with the dressing. Bon appetit! |
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