THREE BEAN SALAD WITH PROSCIUTTO

This salad is just delicious, but unfortunately where we live is very difficult to get the yellow beans. I sometimes use snow peas instead. I have made some changes to the original recipe, and I have used my favourite salad dressing and rocket, it really enhances the flavours. 

INGREDIENTS

6 slices prosciutto
170g green beans
175g wax beans (I've just doubled the green beans)
175g tinned butter beans, rinsed and drained
2 Tbsp extra virgin olive oil
2 tsp champagne or white wine vinegar

1 garlic clove, crushed

1 tsp Dijon mustard
5 handfuls Italian parsley, roughly chopped

2 handfuls of rocket
2 Tbsp pine nuts, toasted

METHOD:
Bring a large saucepan of water to the boil.
Meanwhile, grill or pan-fry the prosciutto until it is crisp and then allow to drain on paper towel.

Blanch the green and wax beans in the boiling water for a few minutes or until the green ones begin to turn an emerald green.
Drain the beans and refresh under cold running water.
Put the olive oil, vinegar, garlic and mustard in a jar, and add a bit of salt and pepper. Put the lid on it and shake until combined. Reserve.

Put the rocket in a large bowl, and then add the butter beans followed by the green beans and yellow beans if using. Sprinkle with the chopped parsley.

Break the prosciutto into small pieces and add to the beans along with the pine nuts.
Pile on top of the serving platter and add the dressing on top. Serve immediately.

Serves 4

Here are served with Tuna stuffed eggs.