Bocconcini Lasagna Appetizer Salad
2018-02-04 15:16:19
Serves 4
Delightful summer appetizer of deconstructed lasagna.
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Ingredients
- DRESSING
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper
- LASAGNA
- 4 sheets fresh lasagna sheets, cut into 3" squares
- 4 slices prosciutto, sliced into thin strips
- 2 cups loosely packed arugula or baby spinach
- 1 tub (200 grams) bocconcini, drained and cut into slices
- 1/4 cup sun dried tomatoes in oil, drained and cut into thin strips
- 1/2 cup Grana Padano Parmesan or Asiago shavings*
Instructions
- Make dressing by whisking together the dressing ingredients; set aside.
- Meanwhile bring salted water to a boil in a large pot add lasagna sheets and cook until al dente. Drain well and set aside.
- In a small skillet fry prosciutto until crisp, remove from heat and drain on paper towels.
- To assemble; layer three Lasagna sheets per serving alternating between arugula, Bocconcini and sun dried tomato. Drizzle with dressing and garnish with crisped prosciutto and Grana Padano shavings.
Notes
- *Using a vegetable peeler shave slices of Grana Padano or Asiago; set aside or refrigerate until ready to use.
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Bocconcini Lasagna Appetizer Salad