1 lb (500 g) mixed lettuce leaves
3 1/2 (100 g) oz
rocket salad leaves
5 oz (150 g) Parma ham
8 oz (250 g) tinned peaches
6 tbsp olive oil
3 tbsp vinegar
salt
pepper
cashew nuts for decoration
3 1/2 (100 g) oz
rocket salad leaves
5 oz (150 g) Parma ham
8 oz (250 g) tinned peaches
6 tbsp olive oil
3 tbsp vinegar
salt
pepper
cashew nuts for decoration
method
1. Wash and dry the lettuce and rip into bite sized pieces. Wash and dry the rocket salad.
2. Cut the Parma ham into thin long strips. Drain the peaches using a colander and slice into very thin strips.
3. Mix the oil and vinegar and season with salt and pepper. Transfer all salad ingredients into a bowl and add the dressing. Leave for five minutes to steep.
4. Arrange on glass plates and garnish with the cashew nuts.
2. Cut the Parma ham into thin long strips. Drain the peaches using a colander and slice into very thin strips.
3. Mix the oil and vinegar and season with salt and pepper. Transfer all salad ingredients into a bowl and add the dressing. Leave for five minutes to steep.
4. Arrange on glass plates and garnish with the cashew nuts.
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