Roasted String Bean Salad with Prosciutto

I went to lunch at Pizzeria Vetri and had one of the best salads I've ever ordered out at a restaurant: The Wood Oven Salad. Not that I underestimated Vetri, but I wasn't expecting it to be this good. I tried my hat at recreating it and I have to say, I pretty much nailed it! I substituted prosciutto de parma for the cotta, porcini for oyster mushrooms, and I couldn't find wax beans so I used regular fresh string beans.

Roast string beans, mushrooms, and fresh corn on a baking sheet with EVOO, salt and pepper. Toss with apple cider vinegar while still hot from the oven. Sprinkle ricotta salata on top, and arrange on a bed of prosciutto. Perfect!

Why Philly Food Girl?  Philly Food Girl was founded in 2014 in an effort to simply centralize all of my food photos. I’ve since had the privilege of becoming one of Philadelphia's top Influencers, and currently have the honor of being named a Food Network Magazine Tastemaker. My passion for all-things-food began as a child, and transitioned into hosting and cooking for loved ones. As Philly Food Girl, I freelance as Creator for local, national, and international brands, and partner with wide range of organizations for events and sponsorships. All of these accolades pale in comparison to my favorite job title: Mom.

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