I have recently found a very easy and pleasant salad in the Fannie Farmer cookbook. I have modified the recipe for a single serving. All you need is an endive, two thin slices of prosciutto, and a tablespoon of olive oil. Cut the end off the endive and remove any imperfect leaves. Then cut the endive transversely into 3 mm slices (a mandoline works nicely for this, but so does an ordinary knife). Use scissors to cut the prosciutto into strips along the short dimension of the slices, about 4 mm wide. Put the endive and prosciutto in a bowl, and mix with the teaspoon of olive oil. The salad is now ready to serve!
The raw endive and the prosciutto make a delightful and elegant combination; the flavours are delicate but definite. Both are expensive, but only small amounts are required.
Composed by J. B. Calvert
Created 26 May 2005