Tenderstem and Crispy Proscuitto with a Creamy Shallot and Caper Dressing
- For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 tbsp clear honey
- 1 tbsp crème fraîche
- 2 shallots, very finely chopped
- 1 tbsp capers, roughly chopped
- Salt and freshly ground black pepper
- For the Tenderstem
- 400g Tenderstem
- 12 slices prosciutto
- Freshly ground black pepper
Preheat the grill to hot.
Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
Plunge the Tenderstem into boiling water and blanch for 4-5 minutes until it is tender but with a little ‘bite’. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.
Lay the slices of prosciutto over the Tenderstem, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.
Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.
Recipe courtesy of Tenderstem Broccoli