Bocconcini, prosciutto and strawberry salad
Recipe details
Servings: 4
Time: Under 1 hour
This elegant entree is a standout thanks to its colour and freshness. The flavours of strawberries, prosciutto, watercress and bocconcini marry to make a refined and enjoyable dish.
Ingredients
- 1 bunch of watercress
- 5 tsp (25 ml) lemon juice
- Splash of olive oil
- Zest of 2 1/2 lemons
- 2 tbsp (30 ml) white wine vinegar
- 1 cucumber, cut into 1/2” (1 cm) thick by 4” (10 cm) long pieces
- 1 tbsp (15 ml) ginger, freshly grated or chopped
- 1 tbsp (15 ml) lime juice
- 4 Canadian Bocconcini, each cut in half
- 1 bunch of parsley, julienned
- 2 tbsp (30 ml) olive oil , (optional)
- 3 strawberries, thickly sliced
- 8 thin slices of prosciutto
Directions
- Wash watercress, remove stems and dry leaves. Add 2 tsp (10 ml) lemon juice, splash of oil, zest of 1 lemon and 1 tbsp (15 ml) wine vinegar.
- Season cucumber with salt and let stand for 5 minutes, discard any liquid. Toss with 1 tbsp (15 ml) ginger and 1 tbsp (15 ml) lime juice.
- Marinate cheese with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 2 tsp (10 ml) lemon juice, zest of 1 lemon and 2 tsp (10 ml) wine vinegar.
- Mix strawberries with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 1 tsp (5 ml) lemon juice, zest of 1/2 a lemon and 1 tsp (5 ml) wine vinegar.
- Place all the ingredients on a plate, add prosciutto and enjoy.
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