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Fingerling Potato and Crispy Prosciutto Salad

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Fingerling Potato and Crispy Prosciutto Salad

with arugula, parmesan shavings and pesto

Informations supplémentaires
35 min. | 629 kcal | easy | Needs a blender, Even better the next day | 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. Supervise the cooking in order to not burn them. 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