Fingerling Potato and Crispy Prosciutto Salad
with arugula, parmesan shavings and pesto
Informations supplémentaires
35 min.
|
629 kcal
|
easy
|
|
Printable version
1. Cook the prosciutto
Preheat the oven to 425°F. Spread the prosciutto slices on a baking sheet. Cook in the oven for 8-10 minutes.
. Remove, break them into smaller pieces and set aside.
2. Setup
Chop the garlic. Zest the lemon and cut it in half. Thinly slice the radishes. Cut the potatoes in half. Roughly chop the basil and the pistachios.
3. Cook the potatoes
On the same pan used to cook the prosciutto, add the potatoes. Add a drizzle of olive oil and season with salt and pepper. Cook in the oven for 15-20 minutes.
4. Make the pesto
In a blender, or using an immersion blender, make a sauce with the pistachios, half of the arugula, the basil, the lemon zest, the garlic, the lemon juice (to taste) and 60 2P | 90 3P ml of olive oil.
5. Plate your dish
Serve the potatoes with the crispy prosciutto, the radishes, the rest of the arugula, the parmesan shavings and the pesto. Bon appétit!
450gFingerling Potatoes
60gArugula
100gProsciutto
2unitRadishes
15gPistachios
1unitBasil
1unitGarlic Clove(s)
1unitLemon
30gParmesan shavings
What you need
Baking sheet, Bowls, Immersion blender.
629 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
38g
13%
fat
44g
68%
cholesterol
53mg
18%
fiber
4g
16%
protein
23g
saturated
10g
50%
sodium
1264mg
53%
sugar
3g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg