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Endive, Warm Lentil Vinaigrette, Cruschi Peppers & Prosciutto di Parma 

Endive, Warm Lentil Vinaigrette,  & Pros


 1 carrot, small dice
 2 shallot, small dice
 1 clove garlic, mince
 1 stick celery, small dice
 1 small can lentils, drained (or cook your own)
 4 tbsp sherry vinegar

  4 tbsp olive oil
  1 small red endive, leaves removed from core

  ¼ cup cruschi peppers

7-8 slices of Prosciutto di Parma


In a frying pan, on medium high heat, add a bit of olive oil, carrots, and shallots and sauté for 1 minute. Add garlic and cook for 30 more seconds. Add celery, lentils, sherry vinegar, and remaining olive oil, bring to boil and turn off immediately.


On a platter, arrange endive leaves and spoon warm vinaigrette all over.


Top with Prosciutto di Parma and cruschi peppers

Makes 2 servings 

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