Collerette salad
4 People
53 minutes
Easy
INGREDIENTS
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200g Lustucru Collerettes pasta
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8 thin slices of Savoie ham
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3 red, green and yellow bell peppers
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½ melon, or 8 ripe apricots, or 8 small purple figs
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2 cloves garlic
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1 small bunch of basil
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2 handfuls of arugula
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6 tablespoons olive oil
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2 tablespoons balsamic vinegar
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Salt and mixed peppers
PREPARATION
Preparation: 10 min Cooking: 43 min
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Preheat your oven to 200°C (400°F).
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Cut the bell peppers in half, remove the white parts, and place them skin-side up in a baking dish.
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Bake near the heating elements for 30 minutes; the skin should blacken and wrinkle.
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Meanwhile, cook the pasta according to package directions in a large pot of salted boiling water, then drain.
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Cut the ham into strips.
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Finely chop the fresh basil.
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Chop the arugula with a knife.
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In a dry pan, grill the ham strips for 5 minutes.
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Remove the bell peppers from the oven and let them cool for a few minutes, then peel and cut them into strips.
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Prepare the vinaigrette with oil, vinegar, and garlic cloves pressed through a garlic press.
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Salt and pepper, and add the basil.
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Using a melon baller or a small spoon, scoop out melon balls.
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If you chose the fig version, quarter them; do the same for the apricot version. You can also mix the fruits.
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Finalize your recipe:
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Mix all ingredients in a large salad bowl, add the vinaigrette, and enjoy.
