Ingredients
For the salad:
- 500 g small new potatoes, scrubbed clean
- 250 g green beans, trimmed and cut in half
- 100 g paper-thin slices prosciutto di Parma, trimmed of excess fat and coarsely chopped
- 1 medium red onion, cut in half and very thinly sliced
- 1 small bunch cilantro, leaves removed (alternatively, use fresh flat-leaf parsley)
For the dressing:
- juice from 1 1/2 large organic lemons
- zest from 1/2 lemon
- 4 tablespoons fresh mint, finely chopped
- 6 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
Instructions
- Place the whole potatoes in a large pot, cover with cold, salted water. Bring to a simmer on high heat, then reduce heat to maintain a simmer. Cook for 10 to 15 minutes (or more, depending on the size of the potatoes — it’s a good idea to check frequently for doneness), until pierced easily with a fork or a sharp knife. Drain and set aside to cool to room temperature (or slightly warm).
- While the potatoes are cooking, bring another pot of salted water to a boil. Add the green beans. Blanch until crisp-tender, about 4-5 minutes. Drain and run under cold water to cool. Set aside.
- In a small non-stick skillet, add the prosciutto and cook over moderate heat, stirring occasionally, until slightly crisp and browned, about 5 minutes; set aside to cool.
- To prepare the dressing, in a small bowl, whisk together the lemon juice, zest, mint, and olive oil. Season with salt and pepper, to taste.
- Once the potatoes have cooled, cut them in half or quarters and transfer to a serving bowl. Add the green beans, crisp prosciutto, red onion and fresh cilantro (or parsley). Toss with the dressing. Season with additional salt and pepper, if desired. Serve and enjoy!
Notes
- If making ahead, feel free to let marinate until ready to serve. Once ready to serve, toss with the cilantro. Cilantro wilts easily, so best to add right before serving. Parsley on the other hand stands up well.
- I went heavy on the green beans for this salad, so if you prefer potatoes to be more the focus then feel free to increase the amount of potatoes in this recipe.