Prosciutto salad rolls
9
- Prep Time15 min
- Total Time15 min
- Makes20 Rolls
John Cullen
Ingredients
1 apple, preferably Granny Smith
2 tbsp lemon juice
2 tbsp olive oil
1/4 tsp pepper
3 cups mesclun greens
10 slices prosciutto, about 150 g
Instructions
JULIENNE unpeeled apple. In a large bowl, whisk lemon juice with oil and pepper. Add apple and greens. Toss until well coated.
LAY half of prosciutto slices on a cutting board. Place a handful of apple mix at one short end of a slice, allowing mixture to overhang. Roll up tightly into a cigar shape. Repeat with remaining prosciutto and apple mix. Refrigerate up to an hour before serving. To serve, cut each roll in half and place, cut-side down, on a platter.
Nutrition (per serving)
Calories 59, Protein 3g, Carbohydrates 3g, Fat 4g, Fibre 1g, Sodium 197mg.
Kitchen tip: Don’t worry if prosciutto tears - just overlap and press torn edges together.
