The other night my son asked me if I could make him some carpaccio. I’ve never tried it although we always have it as a starter when we go out to restaurants. So that’s for another time…. He said could I make him a light salad for supper. I came up with this delectable salad which he & I really enjoyed😙😙
70 g Prosciutto Crudo torn into pieces
4 handfuls washed & dried wild rocket or any other salad leaves
1 nectarine sliced
1 clemengold (mandarin) cut into segments then halved
3 radishes sliced in rounds
6 sugar snap peas halved
2 chopped spring onions
Blue Rock-blue veined cheese, crumbled (optional)
Arrange ingredients on a serving dish how you would like. Drizzle with Clemengold salad dressing just before serving.
Clemengold Salad Dressing
Whisk together the following:
100 ml olive oil
2 tbsp apple cider vinegar
Juice of 1 clemengold
2 tsp of grated clemengold zest
1 tsp honey
2 tsp Dijon mustard
1 tsp chopped thyme
Salt and freshly ground black pepper
Store excess salad dressing in a glass jar in the fridge. You can even use this as a marinade for chichen, fish & lamb😀
Prepared, tried and tested by: Gail Haselsteiner
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