Summer｜Vegetables｜Western｜水なすと生ハム、ペコリーノのサラダ
Water Eggplant, Prosciutto, and Pecorino Salad
Culinary Workshop - Culinary Art - Jun. 2014
Ingredients
| Mizu Eggplant | 1 piece... Cut into bite-sized pieces. Soak in water with a dash of vinegar and salt for 3-4 minutes. |
| Fruit Tomatoes | 2 pieces... Cut into wedges. |
| Chicory | 3 leaves... Diagonally sliced into 1cm widths. |
| Prosciutto | 4 slices... Cut into easy-to-eat sizes. |
| Pecorino Romano | To taste... Thinly shaved (Parmesan can also be used). |
Mayonnaise Sauce
| Mayonnaise | 3 tablespoons |
| Heavy Cream | 3 tablespoons |
| Lemon Juice | A dash |
| Honey | To taste |
| Olive Oil | To taste |
Procedure
- Arrange the drained mizu eggplant, tomatoes, chicory, and prosciutto on a plate.
- Drizzle with mayonnaise sauce, garnish with pecorino, and lightly sprinkle honey and olive oil around the dish.