PROSCIUTTO CON RUCOLA
PROSCIUTTO WITH ROCKET

This is a stunningly simple salad, but one that people still manage to get wrong. It’s important that you carefully drape the prosciutto in casual folds on top of the dressed rocket. It should nestle elegantly upon the leaves and not – as I’ve seen it served in more than one ‘reputable’ restaurant – end up bunched in a congealed, meaty mass. I honestly wonder how some people think they can be part of the hospitality industry.

TWO HANDFULS ROCKET

JUICE OF 1 LEMON

EXTRA-VIRGIN OLIVE OIL

SALT

FRESHLY GROUND BLACKPEPPER

8 SLICES OF PROSCIUTTO

SHAVED PARMESAN

1. Arrange the rocket on a platter.

2. Mix the lemon juice and olive oil. Season with salt and pepper, then pour over the rocket leaves, tossing lightly to coat.

3. Top with slices of prosciutto and shaved parmesan.

AUDREY’S TIP

This dish can be extended by serving it with beans or bread if you suddenly find yourself having to feed extra mouths. Speaking of which, the Pestridges are still here, enjoying something of an extended break with us at Villa del Vecchio. Obviously, I haven’t said anything to them directly, but Phillip is thinking of leaving a small note on their pillow.