Another fabulous summer creation by Chef Jamie Prouten, and one of the most requested recipes from our Il Pranzo experience menu. Simple, rustic, and super tasty, this is our favorite summer salad! It pairs wonderfully with our Proprietary Red Wine.
1 lb giant white beans
2 Tbsp salt
2 bunches parsley
2 bunches tarragon
2 Tbsp capers
2 cloves garlic
1 lemon, zested & juiced
12 oz. Round Pond Italian Varietal Olive Oil
6 slices prosciutto
1 cup peas, blanched & chilled
2 ea. radish, thinly sliced
¼ cup red onion, minced
Start by soaking the beans in water overnight. The next day, drain off the water and place the beans in a large pot. Add a Tbsp of salt and cover completely with water. Cook on low heat until the beans are tender, about 2-3 hours. When they are done, strain off and let cool.
While the beans are cooling, it's time to make the salsa verde. Start by placing the parsley, tarragon, capers, garlic, lemon juice, zest, and 1 Tbsp salt into a food processor. Turn on, then slowly add Round Pond Italian Olive Oil while mixing. Reserve when done.
Lay the prosciutto slices on a parchment paper lined baking sheet and bake at 375 degrees for 10 -15 minutes. Once done, the prosciutto will crisp up while it cools.
To make the salad, place the beans, peas, and minced onion in a bowl, then spoon in enough salsa verde to completely coat all the components. Place the dressed beans in a bowl and top with crispy prosciutto and radish slices.