Roasted Broccolini Salad with Prosciutto, Almonds & Parmesan
This salad features tender roasted broccolini paired with crisp prosciutto, toasted almonds, and shaved Parmesan, all drizzled with a bright lemon-Dijon dressing.
Ingredients
For the Salad:
1 bunch broccolini, trimmed
1 Tbsp butter
2 slices prosciutto, crisped (or use thin bacon strips)
¼ cup slivered almonds, toasted
¼ cup shaved Parmesan cheese
½ tsp lemon zest
Salt and pepper, to taste
For the Dressing:
1 Tbsp olive oil
½ Tbsp lemon juice
½ tsp Dijon mustard
Salt and pepper, to taste
Macronutrients
Protein: 16g
Fat: 34g
Carbohydrates: 10g
Preparation
Roast the broccolini: Preheat the oven to 400°F (200°C). Place the broccolini (1 bunch trimmed) on a baking sheet, drizzle with butter (1 Tbsp), and season with salt and pepper to taste. Roast for 15-20 minutes, or until tender and slightly charred. Remove from the oven and let cool slightly.
Prepare the prosciutto:Â While the broccolini is roasting, heat a small skillet over medium heat. Add the prosciutto slices (2) and cook until crispy, about 2-3 minutes per side. Remove and set aside on a paper towel to drain. Once cool, break into smaller pieces.
Make the dressing: In a small bowl, whisk together olive oil (1 Tbsp), lemon juice (½ Tbsp), Dijon mustard (½ tsp), salt and pepper to taste.
Assemble the salad: Place the roasted broccolini on a serving plate. Top with crisped prosciutto pieces, toasted slivered almonds (¼ cup), and shaved Parmesan (¼ cup). Drizzle with the dressing and sprinkle lemon zest (½ tsp) over the top for extra brightness.
Serve: Â Serve the salad warm or at room temperature. Adjust seasoning if needed, and enjoy!
1*bw deadlifts
0.75*bw bench presses
0.5*bw squat cleans
Bw 80kg
22:17