- Prep Time:10 mins
- Cook Time:N/A
Prosciutto, Pear & Parmesan Salad
The combination of the sweet pear with salty prosciutto and bitey cheese is what makes this salad a classic. We’ve made an unconventional addition by tossing in a can of Four Bean Mix to bulk the salad out. Forget side dish – this salad is now the main attraction!
Original recipe by Reader's Digest Australia | 3.2.14
+1 1 Can (125g) Edgell Four Bean Mix
- 1 cup (50g) baby rocket leaves
- 1 pear, cored and thinly sliced
- 4 slices prosciutto, about 40g
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- ¼ cup (30g) shaved Parmesan
Place the rocket and pear in a serving bowl. Tear the prosciutto into pieces and add to the bowl along with the Parmesan.
ADD DRAINED EDGELL FOUR BEAN MIX AND GENTLY TOSS TOGETHER.
Whisk the oil and vinegar together and season with salt and freshly ground black pepper. Drizzle over the salad and serve immediately.
It’s preferable to dry your rinsed rocket in a salad spinner to remove excess water. This will ensure that the oil-based dressing easily clings to and coats the rocket.
Corella pears are a great choice for this salad, as their colourful skin makes an attractive addition.