Prosciutto salad rolls

3

PREP TIME

15 min

Makes

20 Rolls

Prosciutto salad rolls

John Cullen


Ingredients

  • 1 apple , preferably Granny Smith
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp pepper
  • 3 cups mesclun greens
  • 10 slices prosciutto , about 150 g

Instructions

  • 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)

  • Calories
  • 59,
  • Protein
  • 3 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 197 mg.

Kitchen tip: Don’t worry if prosciutto tears – just overlap and press torn edges together.