insalata di prosciutto san daniele

Ingredients

For 4 people - 150 g San Daniele prosciutto - 1 head of lettuce - 250 g shelled peas - 150 g baby onions - 4 tablespoons of extra virgin olive oil - 1 tablespoon of white wine vinegar - 1 sprig of herbs - Salt q.s. - Pepper q.s.

Process

Separate the lettuce leaves, wash and drain; put the largest leaves aside and chop the other leaves into strips.. Wash the peas, drain and cook in a steam pot for about 10 minutes, then drain. Peel the onions, wash them and cook them for about 10 minutes in a saucepan in boiling water. Drain them and keep aside. Wash the herbs, drain them, spread them out on a towel, dry them and chop finely.
In a bowl, add the salt, vinegar and pepper and mix until the salt is completely dissolved. Add the oil and beat with a fork until the dressing is well emulsified. When about to dress the salad, ad the chopped herbs.
In a bowl, add the lettuce strips, the peas and the onions; then add the dressing and stir gently.
Spread the slices of prosciutto on the serving plate, place the whole lettuce leaves in the middle and put the peas and onion mixture on top. Serve immediately.