Green Bean and Prosciutto Rolls
40 French green beans, cleaned, trimmed, and blanched
8 slices prosciutto di Parma, sliced paper thin and cut into 2 1/2- by 5-inch rectangles
1 tablespoon butter
In a sauce pot, bring water (about 8 cups of water for each cup of beans) to a boil. Add the beans to the sauce pot and blanch for 2 to 3 minutes, or until bright green. Transfer the beans to an ice bath to shock. Place 5 to 6 blanched beans stacked in the same direction on each piece of sliced prosciutto. Roll the prosciutto around the beans squeezing as you go, forming very tight rolls. In a small nonstick sauté pan over medium heat, add the butter and sauté each roll for 2 to 3 minutes on all sides, or until the prosciutto is crisp. Reserve warm for assembly.
1/ 2 cup orange juice, freshly squeezed
2 teaspoons sugar
1/2 cup orange segments, small diced
1/4 cup English cucumber, seeded, peeled, and small diced
1 tablespoon shallot, manicured
1 teaspoon sea salt
In a small sauce pot, add the orange juice and sugar. Bring the mixture to a boil and reduce it by 1/3. Put the diced orange segments, cucumbers, and manicured shallots into a small mixing bowl. Pour the hot orange juice mixture over the ingredients in the mixing bowl and combine. Season with salt to taste. Leave mixture at room temperature for assembly.
1/2 cup almond slivers
1/4 teaspoon sea salt
Preheat a conventional oven to 300 degrees. Place the almonds on a nonstick baking sheet and toast evenly in the oven for 5 to 8 minutes until golden brown. Season immediately with salt and reserve warm for assembly.
2 cups butter lettuce, chiffonade
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
8 Green Bean and Prosciutto Rolls (see recipe)
2 cups Orange-Cucumber Vinaigrette (see recipe)
Lightly toss the chiffonade butter lettuce in a salad bowl with extra-virgin olive oil and season with salt to taste. On large appetizer plates, gently place the tossed lettuce in the center of each plate. Place one Green Bean—Prosciutto Roll over the lettuce on each plate. Place another roll on top of the first roll, forming an X. Drizzle the Orange-Cucumber Vinaigrette around each plate, garnish with Toasted Almonds, and serve. Serves 4.