Oakleaf salad with fennel, prosciutto and cress
This salad has been added by chiquita-china (Grower / producer)
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  • 1 head oakleaf lettuce
  • 2 small heads of fennel or 1 large one
  • 2 spring onions
  • 4 tablespoons olive oil
  • 4 tablespoons orange juice
  • 3 teaspoons coarse-grain mustard
  • 75g prosciutto, thinly sliced
  • 2 hard-boiled eggs
  • ½ tub cress


Cut and wash the oakleaf lettuce.

Chop the fennel and spring onions. Mix them with the oakleaf lettuce.

In a seperate bowl, combine the olive oil, orange juice and mustard to make a dressing.

Shell the eggs and cut into wedges.

Add the eggs, ham and cress to the salad and cover with the dressing.

Bon appetit!

Additional information

This salad is for 4 people to share as a starter.