Salad of Prosciutto, Endives and Avocado

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

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<

Oceania
Australia
Gluten-free

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