This salad has juicy strawberries, tender stemmed broccoli, prosciutto and nutty fried bean sprouts.
olive oil, for frying
300g tender stem broccoli
1 clove garlic, bruised
zest of 1/2 lemon
8 slices prosciutto or parma ham
1/3 cup mixed bean sprouts
250g strawberries, hulled and quartered
100g creamy feta, broken into chunks
1 head baby cos lettuce or butter lettuce
a handful of pink radishes, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon wholegrain mustard
salt and black pepper, to taste
Fill a saucepan 2/3 of the way up with water and 1 teaspoon salt. Bring the water up to the boil. Add the broccoli stems and boil rapidly for 3 minutes. Remove the broccoli and plunge into a bowl of ice water. This will help to retain a vibrant green colour and stop the cooking process. When the broccoli is cool, drain thoroughly.
Heat a drop of olive oil in a frying pan and brown the prosciutto on both sides until crisp. It literally takes 2 minutes. Drain on paper towelling. In the same pan, add the bean sprouts and fry for several minutes until nutty and slightly softened. Season lightly with salt and pepper. Remove from the pan and set aside to cool.
Add 1 tablespoon olive oil to the frying pan and heat until hot. Toss the broccoli, garlic and lemon zest into the pan and fry for 2 minutes. Remove the garlic clove and season with salt and black pepper.
For the dressing, place all the ingredients in jam jar and shake together. To plate, lay a bed of lettuce on a serving platter, top with the remaining ingredients, drizzle with the dressing and serve immediately.
This salad was inspired by Monique Lane from Delicious magazine.