PHILLY FOOD Girl

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!