Potato and Green Bean Salad with Crispy Prosciutto
This potato and green bean salad with prosciutto and fresh herbs makes a great side dish with fresh summer flavors. Serves four as a side or can be enjoyed on it own for two. Easily adaptable to suit a vegetarian or vegan diet. Naturally gluten-free.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4
AutorElle
Ingredients
For the salad:
500gsmall new potatoes,scrubbed clean
250ggreen beans,trimmed and cut in half
100gpaper-thin slices prosciutto di Parma,trimmed of excess fat and coarsely chopped
1medium red onion,cut in half and very thinly sliced
1small 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
4tablespoonsfresh mint,finely chopped
6tablespoonsextra-virgin olive oil
sea salt and freshly ground pepper,to taste
Method
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.