Ingredients
Scale
Ingredients:
- 1 cup fingerling potatoes, boiled and sliced
- 2 cups green beans, blanched and cut into bite-sized pieces
- Handful of shiso leaves, chiffonaded
- 4 eggs, boiled for 6.5 minutes, peeled and halved
- 1 head of little gem lettuce, washed and torn into bite-sized pieces
- 4 slices of crispy prosciutto
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- Salt and pepper to taste
Instructions
- Preheat the toaster oven to 375°F (190°C).
- Place the slices of prosciutto on a baking sheet lined with parchment paper. Ensure they are spread out in a single layer.
- Bake the prosciutto in the toaster oven for about 8-10 minutes or until it becomes crispy. Keep an eye on it to prevent burning.
- Once crispy, remove the prosciutto from the toaster oven and set aside to cool. Once cooled, crumble or break it into smaller pieces.
- In a large mixing bowl, combine the fingerling potatoes, green beans, chiffonaded shiso leaves, halved boiled eggs, torn little gem lettuce, and crispy prosciutto.
- In a separate small bowl, whisk together the extra-virgin olive oil, white wine vinegar, Dijon mustard, minced shallot, salt, and pepper to create the vinaigrette dressing.
- Drizzle the dressing over the salad mixture in the large bowl and toss gently to combine, ensuring all the ingredients are coated with the dressing.