Salad Recipes - Crunchy Italian Salad

Ingredients            

• 100 g/4 oz/1 cup whole wheat ruote

• 2 thick slices white bread, crusts removed, diced

• 90 ml/6 tbsp olive oil

• 1 garlic clove

• 1 bunch spring onions (scallions), cut into short lengths

• 1/4 iceberg lettuce, torn into pieces

• 50 g/2 oz/1 cup button mushrooms, sliced

• 100 g/4 oz/1 cup prosciutto, diced

• 1 green (bell) pepper, diced

• 50 g/2 oz/1 small can anchovies, drained

• 15 ml/1 tbsp lemon juice

• 30 ml/2 tbsp Worcestershire sauce

• Salt and freshly ground black pepper

• 6 cherry tomatoes, halved

• 25 g/1 oz/1/4 cup shaved fresh Parmesan cheese

• A few black olives

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again. Place in a bowl.

2. Fry (sauté) the bread cubes in 30 ml/2 tbsp of the oil until crisp and golden. Drain on kitchen paper.

3. Rub a salad bowl with the garlic clove and discard. Add the spring onions to the pasta with the lettuce, mushrooms, prosciutto and green pepper and toss gently.

4. Chop the anchovies. Blend the remaining oil with the lemon juice, Worcestershire sauce, a little salt and pepper and the anchovies.

5. Pour over the salad and toss well. Add the fried bread, toss again, and serve immediately, garnished with the tomatoes halves, the Parmesan and olives.