Insalata Invernale Winter Salad

8:21 pm on 14 July 2008

(Serves 4 - 6)


  • 1/3  French loaf, ripped into bite sized pieces
  • 4 tablespoons olive oil
  • salt and freshly ground black pepper
  • 6 very thin slices prosciutto
  • ½  small cauliflower and ½  small brocoflower, central stems removed, cut into small bite sized florets
  • 6 sundried tomatoes, sliced
  • 1 clove garlic, finely chopped
  • 3 tablespoons chopped flat leafed parsley
  • 75mls extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • salt and freshly ground black pepper


Preheat the oven to 200°C.

Put the bread into a roasting pan, add the olive oil and season well with salt and pepper.

Toss well and place in the oven for 10 minutes or until the bread is crisp and browned.

Remove from the oven and cool.

Put the slices of prosciutto onto a baking sheet and place in the oven.  Bake for about 5 minutes until crisp and sizzling. Remove from the oven and cool. Break into jagged shards. Reserve.

Drop the cauliflower and brocoflower florets into a saucepan of boiling salted water and bring back to the boil.  Boil 3 minutes, remove from the heat and drain.

Put the warm cauliflower and brocoflower into a large salad bowl.

Add the sundried tomatoes, garlic, parsley, extra virgin olive oil, vinegar, bread and prosciutto shards. Season well.

Toss and serve.



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