Autumn salad and bruschetta Recipe
Ingredients
100g thin prosciutto
2 tablespoons walnuts, toasted
1 tablespoon red wine vinegar
2 teaspoons mild honey
2 witlof, leaves separated
50g baby rocket leaves
1 pear, quartered, thinly sliced
100g Asiago cheese, crumbled
2 tablespoons extra virgin olive oil
4 slices good-quality sourdough
1/2 garlic clove
Autumn salad and bruschetta Recipe
Method
Step 1
Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
Step 2
Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
Step 3
Drizzle dressing over witlof mixture. Serve with bread.
Ingredients
100g thin prosciutto
2 tablespoons walnuts, toasted
1 tablespoon red wine vinegar
2 teaspoons mild honey
2 witlof, leaves separated
50g baby rocket leaves
1 pear, quartered, thinly sliced
100g Asiago cheese, crumbled
2 tablespoons extra virgin olive oil
4 slices good-quality sourdough
1/2 garlic clove
Autumn salad and bruschetta Recipe
Method
Step 1
Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
Step 2
Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
Step 3
Drizzle dressing over witlof mixture. Serve with bread.
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