Prosciutto salad rolls
, preferably Granny Smith
, about 150 g
JULIENNE unpeeled apple. In a large bowl, whisk lemon juice with oil and pepper. Add apple and greens. Toss until well coated.
LAY half of prosciutto slices on a cutting board. Place a handful of apple mix at one short end of a slice, allowing mixture to overhang. Roll up tightly into a cigar shape. Repeat with remaining prosciutto and apple mix. Refrigerate up to an hour before serving. To serve, cut each roll in half and place, cut-side down, on a platter.
Nutrition (per serving)
Kitchen tip: Don’t worry if prosciutto tears – just overlap and press torn edges together.