Italian Style Salad recipe
information
160 Calories per serving
ingredients
lettuce or chicory leaves
3 tomatoes
2 - 3oz (60 - 90g) cucumber
4 oz (120 g) Mozzarella cheese
2 oz (60 g) Parma ham
6 anchovy fillets, rinsed under cold water
4 black olives, stoned and quartered
3 tomatoes
2 - 3oz (60 - 90g) cucumber
4 oz (120 g) Mozzarella cheese
2 oz (60 g) Parma ham
6 anchovy fillets, rinsed under cold water
4 black olives, stoned and quartered
For the dressing:
4 teaspoons red wine vinegar
1 teaspoon chopped basil
2 teaspoons olive oil pinch of powdered mustard
1 teaspoon chopped basil
2 teaspoons olive oil pinch of powdered mustard
method
1. Arrange the lettuce or chicory leaves round the edge of the serving bowl or plate.
2. Cut the tomatoes into thin wedges or slices. Slice the cucumber and cut the cheese into 1/2 inch (1.25 cm) cubes. Place in a mixing bowl.
3. Cut the Parma ham into thin strips. Cut the anchovy fillets in half lengthways, then in half again. Add the ham, anchovy fillets and black olives to the mixing bowl.
4. Place all the dressing ingredients in a small, screw-top jar and shake well, or whisk all the ingredients together in a small basin.
5. Pour the dressing over the ingredients in the mixing bowl, tossing gently to coat. Spoon the dressed salad into the centre of the lettuce or chicory-lined serving dish.
2. Cut the tomatoes into thin wedges or slices. Slice the cucumber and cut the cheese into 1/2 inch (1.25 cm) cubes. Place in a mixing bowl.
3. Cut the Parma ham into thin strips. Cut the anchovy fillets in half lengthways, then in half again. Add the ham, anchovy fillets and black olives to the mixing bowl.
4. Place all the dressing ingredients in a small, screw-top jar and shake well, or whisk all the ingredients together in a small basin.
5. Pour the dressing over the ingredients in the mixing bowl, tossing gently to coat. Spoon the dressed salad into the centre of the lettuce or chicory-lined serving dish.
serving amount
serves 4
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