180 g of cheddar cheese, grated coarse
180 g of platter cheese, grated coarse
250 g of cooked prosciutto, cut into slices
1 large lettuce leaf
4 medium-sized tomatoes
mustard dressing (recipe below)
chopped parsley
180 g of cheddar cheese, grated coarse
180 g of platter cheese, grated coarse
250 g of cooked prosciutto, cut into slices
1 large lettuce leaf
4 medium-sized tomatoes
mustard dressing (recipe below)
chopped parsley
Line a bowl with 1 1/2 liters of capacity with parchment paper
Mix the cheddar cheese with the platter cheese, both grated coarse
Press the mixture into the bowl, pressing down firmly with your hands
Cut the prosciutto into strips of 2.5 cm
Remove 4 to 6 lettuce leaves for garnish
Chop the remaining lettuce into pieces
Slice the tomatoes into thin slices
Arrange a layer of prosciutto on top of the cheese, using one-third of it
Place a layer of lettuce on top of the prosciutto, using one-third of it, and a layer of tomatoes on top of that, using one-third of it
Press down firmly after each layer
Repeat the layers two more times
Cover with parchment paper and refrigerate for 2 hours
While doing this, prepare the mustard dressing
Refrigerate it
To serve, unmold the salad onto a round platter, lined with the reserved lettuce, and garnish with parsley
Cut the salad into wedges and serve with the dressing as an appetizer or main course in sandwiches
Serves 6 portions.
