Springbank Cheese Co. Crowfoot

Bocconcini & strawberry salad

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Bocconcini & strawberry salad

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This elegant entrée is a stand-out thanks to its colour and freshness. The flavours of strawberries, prosciutto, watercress and bocconcini marry to make a refined and enjoyable dish.

  • Course Salads
  • Prep. Time 30 – 40 mins
  • Yields 4 servings

Preparation You Need

  • 1 bunch of watercress
  • 5 tsp (25 ml) lemon juice
  • Splash of olive oil
  • Zest of 2 1/2 lemons
  • 2 tbsp (30 ml) white wine vinegar
  • 1 cucumber, cut into ½˝ (1 cm) thick by 4˝ (10 cm) long pieces
  • 1 tbsp (15 ml) ginger, freshly grated or chopped
  • 1 tbsp (15 ml) lime juice
  • 4 Canadian Bocconcini, each cut in half
  • 1 bunch of parsley, julienned
  • 2 tbsp (30 ml) olive oil , (optional)
  • 3 strawberries, thickly sliced
  • 8 thin slices of prosciutto

ructions

  1. Wash watercress, remove stems and dry leaves. Add 2 tsp (10 ml) lemon juice, splash of oil, zest of 1 lemon and 1 tbsp (15 ml) wine vinegar.
  2. Season cucumber with salt and let stand for 5 minutes, discard any liquid. Toss with 1 tbsp (15 ml) ginger and 1 tbsp (15 ml) lime juice.
  3. Marinate cheese with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 2 tsp (10 ml) lemon juice, zest of 1 lemon and 2 tsp (10 ml) wine vinegar.
  4. Mix strawberries with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 1 tsp (5 ml) lemon juice, zest of ½ a lemon and 1 tsp (5 ml) wine vinegar.
  5. Place all the ingredients on a plate, add prosciutto and enjoy.

 

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