Green Salad with Prosciutto Vinaigrette
This vibrant green salad features a unique prosciutto vinaigrette, combining crispy bits of cured ham with a tangy, slightly sweet dressing. It's tossed with a medley of fresh, raw fruits and vegetables like celery, avocado, pear, green beans, cucumber, and kiwi, offering a delightful balance of flavors and textures.
Equipment
- 1 Small skillet For crisping prosciutto.
- 1 Microplane or Fine Grater For finely grating garlic.
- 1 Small Mixing Bowl For whisking the vinaigrette.
- 1 Whisk For emulsifying the dressing.
- 1 Large salad bowl For tossing the salad.
Ingredients
Main
- 4 slices thin prosciutto about 1 ounce
- 1 garlic clove finely grated
- ΒΌ cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- Mixed green raw fruits and vegetables such as celery, avocado, Bartlett pear, green beans, cucumber, and kiwi, halved, sliced, and/or cut into wedges
Instructions
- Heat a small skillet over medium-low heat and cook the prosciutto slices until very crispy, about 3-5 minutes per side.
- Remove prosciutto from skillet, drain on a paper towel, and once cool, finely chop into small pieces; set aside.
- In a small mixing bowl, finely grate the garlic clove.
- Add olive oil, fresh lemon juice, white wine vinegar, and honey to the bowl with the grated garlic.
- Whisk vigorously until the vinaigrette is well emulsified and thoroughly combined.
- Season the vinaigrette with kosher salt and freshly ground black pepper to taste, then stir in the chopped crispy prosciutto.
- Prepare all the mixed green raw fruits and vegetables by washing, drying, and then halving, slicing, or cutting them into wedges as desired.
- Place the prepared greens and raw fruits/vegetables into a large salad bowl.
- Pour the prosciutto vinaigrette over the salad ingredients.
- Gently toss the salad until all ingredients are evenly coated with the dressing, and serve immediately.
Notes
To achieve perfectly crispy prosciutto, render it slowly over medium-low heat until golden brown and brittle, then drain on a paper towel. The rendered fat can be partially incorporated into the vinaigrette for an extra layer of savory depth. For the vinaigrette, ensure all ingredients are at room temperature for better emulsification. Whisk vigorously until well combined. Taste and adjust seasoning, considering the saltiness of the prosciutto. For the greens and raw fruits/vegetables, prioritize variety in texture and color, ensuring everything is thoroughly washed and dried before assembly to prevent a watery salad. Dress the salad just before serving to maintain crispness.