seasonal vegetables｜spring｜western food｜筍と生ハムのイタリアンサラダ
Italian Salad with Bamboo Shoots and Prosciutto
Culinary Art Kitchen 2023.April
Ingredients
| Bamboo shoot (boiled) | ~100g ... Slice into 5mm thin pieces and pat dry |
| Fiddlehead fern | 6 pieces ... Boil water, add salt, and blanch for 1-2 minutes. Place in cold water, cut into 4cm pieces, and pat dry |
| Prosciutto | 2-3 slices ... Tear into bite-sized pieces |
| Mitsuba (Japanese parsley) | As needed ... Roughly chop |
| Parmigiano cheese | As needed ... Grate into bite-sized pieces |
Seasonings
| Salt & Pepper | To taste |
| Olive oil | As needed (Extra Virgin Olive Oil - EXVO) |
Garnish
| Kinome (Japanese pepper leaves) | As needed ... Reserve some for decoration, chop the rest coarsely |
| Lemon | As needed ... Cut into wedges |
Instructions
- Combine bamboo shoots, fiddlehead ferns, and prosciutto in a bowl. Lightly toss with olive oil.
- Add mitsuba and chopped kinome, mix gently, and season with salt and pepper.
- Plate the mixture, scatter Parmigiano cheese on top, drizzle with EXVO, and garnish with kinome and lemon. Squeeze lemon before eating.