Prosciutto and Shallot Salad

1. 1

   Cut the pepper into quarters.

2. 2

   Remove the core and seeds.

3. 3

   Broil until the skin is blistered and is blackened.

4. 4

   Place in a plastic bag, knot and cool for 10 minutes.

5. 5

   Peel off the skin and cut the flesh into strips.

6. 6

   Gently fry the shallots in 2 tbs of the oil for 10 minutes until softened and slighly colored.

7. 7

   Stir in the sugar, turn up the heat and cook for 1-2 minutes until caramelized.

8. 8

   Remove from the heat and stir in the remaining oil and vinegar.

9. 9

   Season well.

10. 10

    Put the salad leaves and pepper strips into a bowl, pour over the shallots and dressing and toss together.

11. 11

    Arrange on plates with slices of prosciutto.

* Per serving · 4 servings · Values may vary.

No additional tips available.