Romeo Salta's Easter Salad
User Reviews
0.0
0 reviews
Unrated
-
Course
Appetizer
-
Cuisine
Italian, Italian-American Fussion
Romeo Salta's Easter Salad
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 1 lb g frozen peas blanched, drained and cooled
- 1/4 lb g cooked ham cut into cubes
- 1 head boston lettuce
For the garnish:
- A few anchovy fillets
- olives green and/or black
- 2 hard boiled eggs cut into wedges (optional)
For the dressing:
- 1/2 cup ml olive oil
- 1 lemon juiced
- salt and pepper
Instructions
- Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.
- Line a salad bowl with the Boston lettuce leaves, using as much as you need to line your bowl.
- In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.
- Arrange the anchovy fillets, olives and, if using, wedges of hard boiled egg on top of the peas and ham.
- Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
