Prosciutto di Parma Grain Salad

Pancetta Asp Salad

SERVES 6

  • 1 cup brown rice
  • 12oz Citterio Prosciutto di Parma
  • 6 cherry tomatoes, quartered
  • ¼ cup diced red bell pepper
  • ½ cup chopped green onions

  • 1/3 cup chopped fresh basil
  • 1½cups thinly shaved grated Parmigiano Reggiano cheese
  • 2 tbsp olive oil
  • 4 tsp lemon juice
  • ½ tsp salt

  • ¼ tsp ground black pepper
  • Basil sprigs for garnish

 

Cook brown rice according to package directions until tender. Let cool.
Cut enough Prosciutto in 1-inch wide strips to make ½ cup. Reserve remaining strips.
In a large bowl, combine Prosciutto strips, tomatoes, bell peppers, green onions, basil, ½ cup Parmigiano Reggiano cheese, olive oil, lemon juice, salt and pepper. Add the brown rice.
To serve, arrange the reserved Prosciutto slices in a fan shape on 6 plates. Spoon some salad onto the center of each plate. Scatter the remaining 1 cup of Parmigiano Reggiano shavings over the salads. Garnish with basil sprigs.

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