Fingerling Potato and Crispy Prosciutto Salad

Informations supplémentaires

35 min. | 629 kcal | easy | Even better the next day, Needs a blender | 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