Name: Salad of Prosciutto, Endives and Avocado
Yield: Serves 6
Cuisine: Australian
Ingredients: 200 g (6½ oz) sliced prosciutto (Parma ham); 6 hard-boiled eggs; 100 g (3½ oz) green beans; 3 avocados; 2 garlic cloves, crushed; 1 teaspoon Dijon mustard; 18 Italian parsley sprigs; 1 tight head of radicchio; ¼ cup (60 mL/2 fl oz) lemon juice; 1 cup (250 mL/8 fl oz) virgin cold pressed olive oil; salt and finely ground pepper; 4 Belgian endives (witloof)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

200 g (6½ oz) sliced prosciutto (Parma ham)
4 Belgian endives (witloof<

Method

Break the Belgian endives (witloof) and the radicchio into leaves, and wash them. Wash the parsley sprigs. Pat dry the salad leaves and the parsley. Shell and slice the eggs. Blanch the beans in boiling water for 1 minute, drain, refresh under cold water and drain again. Peel, pit and slice the avocados. Place all the salad ingredients except for the prosciutto (Parma ham) or Bayonne ham in a l

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Salad of Prosciutto, Endives and Avocado

Ingredients

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