Serves 2
Ingredients
200g Parma ham
150g cherry tomatoes
200g rucola
100g mixed leaves
100g artichokes
50g Parmesan cheese
For the dressing
50ml raspberry purée
100ml extra virgin oil
10ml white vinegar
10g fresh basil
½ tsp honey
Method
In a bowl whisk all the ingredients prepared for the dressing.
Then slice some Parmesan shavings and place on a baking sheet on a tray. Bake in a hot oven at 180°C for six to eight minutes until one obtains crispy crackers.
In a bowl mix together the rucola, mixed leaves, artichoke quarters and cherry tomatoes. Pour some of the dressing on top and mix well.
Put in an attractive bowl and garnish with some slices of Parma ham, Parmesan crackers and basil chiffonade.
Joe Vella is an Executive chef, Hilton Malta.