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Escarole and Wild Arugula Salad with Fennel, Pecorino, Apples and Prosciutto

RH Staff

April 1, 2007

1 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

RH Staff

Nate Appleman, A16, San Francisco

Yield: 1 salad.

  • 2 oz. escarole, white part only

  • 11/2 oz. wild arugula

  • 1 oz. fennel, shaved

  • 5-6 shavings Pecorino Lucano cheese

  • 1 oz. Pink Lady apple, shaved

  • 2 slices La Quercia prosciutto

  • to taste, lemon juice

  • to taste, salt

  • to taste, extra virgin olive oil

Mix the escarole, wild arugula, shaved fennel, shaved apples with lemon juice, salt and olive oil. Garnish with shaved pecorino and prosciutto.

Sponsored by Nestle FoodServices. www.nestlefoodservices.com

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RH Staff

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