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Rapini, fig and prosciutto chip salad

Rapini, fig and prosciutto chip salad

Vegetables and salads | Easy | 1 hour
Vegetables and salads
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 320
  • Lipides 16 g 25 %
    • Saturated fat  3 g
    • ++ Trans fat 0 g 15 %
  • Cholesterol 30 mg
  • Sodium  1100 mg 46 %
  • Carbohydrate 34 g 11 %
    • Fibre  5 g 20 %
    • Sugars  15 g
  • Protein 16 g
    • Vitamin A 127 %
    • Vitamin C 127 %
    • Calcium 8 %
    • Iron 20 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180˚C (350˚F).
  2. Place prosciutto slices on a baking sheet lined with parchment paper. Bake in oven for 15 minutes and reserve. If the prosciutto is not crispy when cool, return to the oven for a few minutes.
  3. Mix vinegar, orange zest, dried fig, garlic and olive oil in a small bowl. Allow to macerate for 30 minutes. Cut stems off rapini, reserving only florets and leaves. Cook reserved rapini in a large pot of boiling water for about 2 minutes, or until rapini is tender but still crisp. Drain and reserve.
  4. Divide lettuce and rapini among four plates. Top with fennel, carrots and fresh figs. Drizzle with vinaigrette, and garnish with two prosciutto chips per plate. Enjoy!

Variation: Replace fresh figs by orange sections.

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