S p i n a c h a n d P ro s c i u t t o S a l a d
Serves 4
I n g re d i e n t s
Salad:
12 slices of prosciutto
6 small plum tomatoes
60ml /4 tbsp Filippo Berio Extra Virgin
Olive Oil
Black pepper, freshly ground
200g/7oz baby spinach leaves,
washed and dried well
200g/7oz baby fresh asparagus,
blanched for two minutes and chilled
Preparation time: 12-15 minutes
Cooking time: 25 minutes
Method
1. Preheat the oven to 180°C/Fan 160°C/350°F or Gas Mark 4.
2. Put the prosciutto and tomatoes cut side up onto a baking tray. Drizzle with
the olive oil and season well. Cook for 25 minutes or until just soft.
2. Arrange the spinach and asparagus onto the serving plates and top with the
tomatoes and prosciutto.
3. Mix the salad dressing ingredients together and season to taste. Pour over
the salad just before serving.
All recipes and images are © Filippo Berio UK
D re s s i n g :
30ml /2 tbsp Filippo Berio Extra Virgin
Olive Oil
2 tbsp fresh lemon juice
2 tbsp fresh basil, finely shredded
A little sugar, to taste
Garnish:
Parmesan shavings
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