- 4
Ingredients
- Makes 4 servings
- 2 medium size beets (about 1/2 pound with greens removed) scrubbed
- 1 whole medium size carrot (about 4 ounces), peeled and trimmed
- 1 whole, small zucchini (about 4 ounces)
- 1/4 pound tender, young string beans, trimmed
- 1/2 head cauliflower, cut or broken into florets, (about 4 cups)
- 1/2 head broccoli, cut or broken into florets (about 3 cups)
- 4 small heads Lolla Rossa lettuce, or other tender, baby lettuces, washed and spun dry
- 1 tablespoon extra virgin olive oil
- Four 1/8-inch slices prosciutto di Parma (about 1/4 pound)
- 4 tablespoons red wine vinegar
- 3 tablespoons Chicken Stock or water
Preparation
Step 1
Cook the beets in a medium size saucepan of boiling salted water until easily pierced with a skewer or paring knife, 20 to 35 minutes, depending on the beets.
Meanwhile, set up a vegetable steamer over boiling water in a large pot with a tight fitting lid. Steam the vegetables until tender, but still firm: about 15 minutes for the carrot, 8 minutes for the zucchini, 7 minutes for the string beans, 6 minutes for the broccoli and cauliflower. (You may steam more than one vegetable at a time, depending on the size of the steamer.) Remove the vegetables and cool them completely.
Scrape the peels off the beets as soon as they are cool enough to handle. Cut the carrots, zucchini and peeled beets into thick “matchstick “ strips, about 2- x 1/4- x 1/4- inch.
Arrange the Lolla Rossa leaves like a flower in the center of a platter. Arrange the vegetables in groups around the leaves.
In a medium-size skillet, heat the olive oil over medium heat. Add the prosciutto and cook until it begins to brown, about 3 minutes. Add the vinegar and cook until evaporated, about 3 minutes. Add the stock and bring to a boil. Spoon hot dressing over the greens and vegetables.