• Friday , 17 November 2017

Roasted String Bean Salad with Prosciutto

I went to lunch at Pizzeria Vetri and had one of the best salads I’ve ever ordered out at a restaurant: The Wood Oven Salad.  Not that I underestimated Vetri, but I wasn’t expecting it to be this good.  I tried my had at recreating it and I have to say, I pretty much nailed it!  I substituted prosciutto de parma for the cotta, porcini for oyster mushrooms, and I couldn’t find wax beans so I used regular fresh string beans. 

Roast string beans, mushrooms, and fresh corn on a baking sheet with EVOO, salt and pepper.  Toss with apple cider vinegar while still hot from the oven.  Sprinkle ricotta salata on top, and arrange on a bed of prosciutto.  Perfect!

Roasted String Bean Salad with Prosciutto

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