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Salad of Micro Greens with Dry-Aged Prosciutto Ham, Baby Seasonal Vegetables and Basil Oil Vinaigrette
Serves 4
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1 oz. mâche salad
1 oz. frisée salad
3 oz. mix micro salad greens
4 pieces baby zucchini
4 pieces baby carrots
4 pieces baby turnips
4 pieces patty pan squash
1⁄2 oz. sliced toasted almonds
12 pink peppercorns
8 slices Prosciutto di San Daniele
1 oz. aged balsamic vinegar
1 oz. extra virgin olive oil
1 oz. basil oil
Salt and pepper
Micro chives |
Preparation:
1. Wash all salads in cold water, dry them and reserve.
2. In salted boiling water cook zucchini, carrots, turnips and patty pan squash.
3. Refresh vegetables in an ice water bath, drain and reserve.
4. For the vinaigrette: Mix the balsamic vinegar with olive oil, basil oil, salt and pepper. Reserve.
To serve
1. In the center of each plate, arrange two slices of Prosciutto di San Daniele in the shape of a ring,
1 inch by 4 inches.
2. Season the salad mix with half of the vinaigrette, salt and pepper.
3. Season the mixed vegetables with the remaining half of the vinaigrette, salt and pepper.
4. Arrange the salad and vegetables nicely inside the prosciutto ring.
5. Sprinkle with toasted sliced almonds and pink peppercorns.
6. Finish by garnishing with the micro chives and serve with a touch of fresh cracked pepper.
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Palme d’Or Chef de Cuisine Philippe Ruiz
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