I love that rocket is everywhere here in the UK. We call it Arugula in the US and it has always been one of my favorites. The other day we got together with some new friends for a late-evening dinner, and this was the appetizer they served. HUGE HEART EYES. This combo is brill.
Prosciutto + pine nuts + rocket all rolled up into one tasty, fresh, powerapp. Almost like a salad you can eat with your fingers!
Bring this to your next potluck, or serve it as a starter with drinks next time you host a dinner gathering. This is so good.
24 Baby (or fine) green beans, tops trimmed
4 oz arugula or wild salad greens
2 heaping tablespoons toasted pine nuts
2 heaping tablespoons freshly grated parmesan (optional)
1.5 tablespoons olive oil
juice of one lemon
12 thin prosciutto slices
for the dressing
1.5 tablespoons balsamic vinegar
4 tablespoons olive oil
pinch of dried chili flakes
1 clove minced garlic
1 heaping tablespoon chopped flat-leaf parsley
Put the dressing ingredients in a cruet or small bowl, whisk with a fork and set aside
Place the beans in a bowl, cover with boiling water and leave for 1 minute. Drain and refresh under cold water.
Combine the beans with the leaves, pine nuts and parmesan. Drizzle with the olive oil and lemon juice, then season to taste. Lay out the prosciutto slices, put a handful of bean mixture on each, then roll them up. Drizzle with the balsamic dressing just before serving. Makes 6.
Make this with confidence. You are now a gourmet chef.
This is so fun to eat, they don’t fall apart, and the flavors are incredibly sophisticated. Thanks to my dear friend Becs who generously shared this with me!
For more potluck-friendly recipes, check these out:
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