I can see you wrinkling your nose . . . Prune you say . . . hmmm . . . not sure about that one.
Oh ye of little faith. Have I ever given you a bum steer yet?? Have I ever posted anything on this page that was not totally irresistably delicious??? (aside from spaghetti or beans on toast that is.)
I just adore the textures and flavours in this scrumptious salad. From the crispy tender green beans . . . to the slightly bitter and yet sweet flavours of the baby gems . . . the sharpness of the spring onions . . .
The pepperiness of the watercress . . . to the saltiness of the proscuitto ham . . .
And then there is the punchy lemon and garlicky dressing . . . slightly offset by the sweet little bits of prune
Altogether this is a beautiful combination of flavours . . . the textures are amazing. This salad is amazing. Truly.
You need have nothing else on the side, except for perhaps some steamed jersey royals tossed in an herby parsley butter . . . yes, heaven on earth does exist outside of chocolate . . . and this, my friends, is it.
*Baby Gem and Green Bean Salad with a Prosciutto and Prune Dressing*
I love all the flavours and textures in this deliciously different salad!
1 generous handful of thin green beans, washed and trimmed
4 TBS extra virgin olive oil
the juice of 1/2 a lemon
4 slices of proscuitto, sliced thin
2 dried prune plums, finely chopped
2 spring onions, trimmed and finely chopped
1 clove of garlic, peeled and minced
freshly ground black pepper
1 head of baby gem lettuce, washed, dried and torn into pieces
1 bunch of watercress, washed, dried and tough stalks discarded
Place the green beans in the basket of a steamer. Steam for 5 minutes, until crispy tender. Run under cool water to stop them from cooking any further than drain well and allow to cool completely.
Whisk together the olive oil, lemon juice, garlic and prunes together. Season with some sea salt and black pepper.
Place the lettuce into a bowl along with the chopped spring onions, green beans, watercress and sliced proscuitto. Toss together gently with your hands. Drizzle with the dressing and serve.