Romeo Salta's Easter Salad
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Course
Appetizer
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Cuisine
Italian, Italian-American Fussion
Romeo Salta's Easter Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 lb g peas blanched, drained and cooled, frozen
- 1/4 lb g ham cut into cubes, cooked
- 1 head lettuce Boston
For the garnish:
- anchovy fillets a few
- olive green and/or black
- 2 egg cut into wedges (optional, hard boiled
For the dressing:
- 1/2 cup ml olive oil
- 1 lemon juiced
- salt
- black 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.
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