Name: Curly endive salad with parmesan, prosciutto and hazelnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 100g thinly sliced prosciutto; 1 curly endive or 2 baby curly endives, trimmed, washed, drained; 40g shaved parmesan; 125.00 ml roasted hazelnuts, roughly chopped; 113.75 gm extra virgin olive oil; 42.00 gm lemon juice; 40.00 ml finely chopped dill; 5.90 gm Dijon mustard

Curly endive salad with parmesan, prosciutto and hazelnuts

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Endive salad with hazelnuts and crispy prosciutto.

Ingredients:

100g thinly sliced prosciutto
1 curly endive or 2 baby curly endives, trimmed, washed, drained
40g shaved parmesan
125.00 ml roasted hazelnuts, roughly chopped
113.75 gm extra virgin olive oil
42.00 gm lemon juice
40.00 ml finely chopped dill
5.90 gm Dijon mustard

Instructions:

Preheat your oven to 180°C. Arrange prosciutto on a baking tray and bake until crispy, about 10 minutes. Let it cool on the tray, then break into pieces.
Transfer freshly washed and dried endive to a spacious bowl. Chill in the refrigerator until needed. When ready to serve, mix in crunchy prosciutto, savory Parmesan, and aromatic hazelnuts.
Prepare the dressing by combining oil, lemon juice, dill, and mustard in a screw-top jar. Add salt and pepper, then seal the jar and shake vigorously until fully mixed. Drizzle the salad with the dressing, toss, and enjoy.

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