Originally, I made this salad using leftovers, but over time my daughter Kiki and I have tweaked it and it has become a next-level salad. Are you intrigued? Check out the recipe and be blown away.
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Garden Salad Surprise
Gluten free
Use crispy chickpeas or toasted seeds instead of the croutons for some crunch. If you choose this option, simply dice the prosciutto.
Dairy free
Use a plant-based butter and vegan feta.
Vego/vegan
For a vegetarian option, omit the prosciutto and add extra feta or a second cheese such as shaved parmesan.
Metric
Ingredients
5 ml
extra-virgin olive oil
1
garlic clove, finely chopped
20 g
salted butter
2
dinner rolls, sliced into quarters lengthways, then lay slices flat and slice in half again lengthways (they will look like little cigars)
8
prosciutto
1/2
iceberg lettuce, chopped
118 ml
cherry tomatoes, halved or quartered
1/2
cucumber, thinly sliced rounds
1/4
red onion, finely sliced
118 ml
bocconcini, torn
118 ml
store-bought Italian dressing
Ingredients
1 teaspoon
extra-virgin olive oil
1
garlic clove, finely chopped
0.70 ounce
salted butter
2
dinner rolls, sliced into quarters lengthways, then lay slices flat and slice in half again lengthways (they will look like little cigars)
8 slices
prosciutto
1/2
iceberg lettuce, chopped
1/2 cup
cherry tomatoes, halved or quartered
1/2
cucumber, thinly sliced rounds
1/4
red onion, finely sliced
1/2 cup
bocconcini, torn
1/2 cup
store-bought Italian dressing
Directions
Before you start frying, line a large plate with paper towel.
Mark as complete
Grab your frying pan, drop in the oil and warm it over low heat.
Add the garlic: we want it to sweat but not crisp – so focus Daniel-san – low heat is the key here. A couple of minutes should do.
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Add the butter and wait for it to melt, then drop in the bread pieces and jiggle the pan to coat the bread in the garlic and butter.
Continue to cook for around 1 minute on low heat, tossing the pan so that the croutons toast evenly. When the croutons are nice and golden on all sides set them aside on the paper towel. Allow the croutons to cool a little (to avoid burning your fingers) before wrapping a slice of prosciutto around each crouton.
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Reheat the same pan over low heat, then drop in the prosciutto bundles to lightly crisp.
This will take around 2 minutes, turning the bundles as necessary. Is your mouth watering yet? Mine is and I need to clean the dribble off the keyboard. Lol.
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Place all the veggies in a salad bowl, then add the feta and dressing and give it a good toss.
Drop in the prosciutto croutons and serve straight into the lunchbox.
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35g |
| Fiber | 2g |
| Protein | 12g |
| Fat | 8g |