Mesclun with Parma ham grissini

Wrap breadsticks with prosciutto and serve alongside a creamy dip.

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
8 grissini breadsticks
8 very thin slices prosciutto
2 tsps minced shallot
1 tsp Dijon mustard
1 tbsp white balsamic vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tbsps rapeseed oil or olive oil
140g mesclun lettuce
1/2 cup thinly sliced fennel bulb
1/4 cup pine nuts, toasted
1) Wrap each grissini in a piece of Parma ham, on a slight diagonal to cover as much of the breadstick as possible. Set aside.

2) In a medium bowl, mix the shallot, mustard, vinegar, salt and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun and fennel in a large bowl and toss evenly with the dressing. Distribute among four serving plates and sprinkle with pine nuts.
Take two prepared grissini and place them on top of each salad forming an 'X'. Serve immediately.

Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.

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