Italian summer salad
easy
30 mins
30 mins
Ingredients
- 2 can(s) (à 425 ml/ portion weight: 240 g) large, white beans
- 1 (approx. 200 g) small fennel bulb
- 1 red and yellow pepper
- 2 red onions
- 1 small head Lollo Bionda salad
- 2 Federation Rocket
- 150 g Whole milk yoghurt
- 100 g Salad Mayonnaise
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Buffalo mozzarella cheese
- 4 Stem(s) Sage
- 10 thin slices of Parma ham
- 7 TABLESPOONS Olive oil
- 4 TABLESPOONS white balsamic vinegar
- 1 pinch Sugar
- 7-10 Tbsp Kitchen paper
Directions
- 1
Put the beans on a sieve, wash and drain them well. Clean, wash and halve the fennel and peppers. Cut or slice everything into thin slices or rings. Peel onions and cut or slice them into thin rings. Clean, wash and pluck the salad and let it drain well. Wash, clean and drain the rocket. Puree half with yoghurt and mayonnaise and season with salt and pepper. Drain the mozzarella and chop it finely
- 2
Wash the sage, dab dry and remove the leaves. Place 5 slices of ham next to each other and spread half of the sage on top. Cut each piece of ham in half again. Heat 2 tablespoons of oil in a frying pan and fry the ham pieces on each side for about 1 minute. Drain on kitchen paper
- 3
Whisk vinegar with salt, pepper and sugar. Fold in 5 tablespoons of oil in a thin stream. Mix all prepared salad ingredients, except rocket sauce and Parma ham chips, with the vinaigrette. Drizzle with the rocket sauce and serve with ham chips. Bread tastes good with it
Nutrition Facts
510 kcal
18 g
37 g
21 g
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