Cos Salad with Courgette Ribbons, Chèvre, and Prosciutto
Spring salads are a favourite vehicle for creamy style chèvre cheeses; especially when paired with crunchy breadcrumbs and salty prosciutto. Perfect for a light lunch or easy midweek dinner.
Ingredients
3 courgettes
½ tsp sea salt
1 Tbsp white wine vinegar
3 Tbsp extra virgin olive oil
1 cup day-old sourdough, crusts removed and roughly torn
Approx. ¼ cup olive oil for frying
75g soft, chèvre-style cheese (we love the award-winning Nieuwenhuis)
1 baby cos lettuce, roughly torn
3-4 slices prosciutto, roughly torn
Method
Peel the courgettes lengthwise into ribbons and put into a large bowl with the salt, vinegar, and extra virgin olive oil. Toss well and leave to soften for 15 minutes while you fry the bread.
In a frying pan, heat the oil over a medium-low heat and add the bread, stirring until golden. Drain on paper towels, cool, and season generously with salt (alternatively you could toss the bread with the olive oil and toast in a 180°C oven for 10 minutes).
Add the cos to the courgettes and toss together, then add the bread and put onto a platter. Break up the cheese and arrange it on top. Drape over the prosciutto pieces to serve.