Orange and Duck Prosciutto Salad is a very tasty and also light appetizer. It can be served either as an appetizer or as an aperitif, also as finger food. It is prepared very quickly, just cut the ingredients and season them with oil, salt, and pepper. I paired it with toasted rye bread cubes, radicchio, avocado, and some pomegranate seeds.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 slices rye bread
- 16 slices prosciutto (duck)
- 1 orange
- 1 avocado
- 4 leaves radicchio
- pomegranate
- 4 tablespoons extra virgin olive oil
- salt
- pepper
- 1/2 lemon
Tools
- 2 Bowls
- 1 Knife
- 4 Plates
Steps
In a bowl, grate the lemon zest and squeeze out the juice.
Add the oil, salt, and pepper, then mix well and set aside.
Toast the slices of rye bread and let them cool.
Cut it into cubes.
In another bowl, the orange and avocado cut into cubes and the radicchio into strips.
Season with the prepared dressing.
Arrange everything on 4 plates.
Add the toasted bread and slices of duck prosciutto.
Garnish with the pomegranate seeds.
Tips
It can be stored in the refrigerator for 1 day but preferably without bread.
FAQ
Can I make the orange and duck prosciutto salad gluten-free?
Sure, just replace the rye bread with gluten-free bread and ensure the rest of the ingredients are certified.
