Tenderstem® & Crispy Proscuitto with a Creamy Shallot & Caper Dressing

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This takes no more than ten minutes to whip up and it’s ever so tasty and the colours on the plate make it such a pleasure to behold.

  • 5 minutes preparation
  • 5 minutes cooking
  • Serves 4 - 6
recipe PDF
For the dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp clear honey
  • 1 tbsp crème fraise
  • 2 shallots, very finely chopped
  • 1 tbsp capers, roughly chopped
  • Salt and freshly ground black pepper
For the Tenderstem®
  • 400g Tenderstem®
  • 12 slices prosciutto
  • Freshly ground black pepper
  1. Preheat the grill to hot.

  2. Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

  3. Plunge the Tenderstem® into boiling water and blanch for 4-5 minutes until it is tender but with a little ‘bite’. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.

  4. Lay the slices of prosciutto over the Tenderstem®, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.

  5. Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.

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