Introduction
If you’re looking for a vibrant and delicious salad that packs a punch, this recipe is perfect for you. Combining fresh vegetables, savory prosciutto, and a zesty homemade dressing, this salad is not only refreshing but also satisfying. Perfect for a light lunch or as a side dish at dinner, this salad showcases a variety of textures and flavors that will delight your palate.
Ingredients
Salad:
– 5 cups chopped romaine lettuce
– 1 small head of radicchio, chopped
– 1 cup cherry tomatoes, halved
– 1 yellow bell pepper, diced
– 4 pepperoncini, diced
– 1 small English cucumber, diced
– 1 cup grated mozzarella
– ¾ cup freshly shaved Parmesan cheese
– ½ cup pitted Kalamata olives, sliced
– 4 prosciutto slices
– ¼ cup fresh basil leaves, sliced into ribbons
Dressing:
– ½ cup extra-virgin olive oil
– ¼ cup red wine vinegar
– 1 teaspoon Old Style Dijon mustard
– 1 teaspoon Italian seasoning
– 1 teaspoon sea salt
– ½ teaspoon freshly cracked black pepper
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Yield
Serves 4
Instructions
*Prosciutto Chips:*
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Lay prosciutto slices in a single layer on the sheet.
4. Bake for 8–10 minutes until crispy.
5. Remove and let cool; crumble into bite-sized pieces.
*Dressing:*
1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, sea salt, and black pepper.
2. Let sit for 15–20 minutes to allow flavors to meld.
*Salad Assembly:*
1. In a large bowl, combine romaine lettuce, radicchio, cherry tomatoes, yellow bell pepper, pepperoncini, cucumber, mozzarella, Parmesan cheese, Kalamata olives, and fresh basil.
2. Sprinkle crumbled prosciutto chips over the salad.
3. Drizzle dressing over the salad and gently toss to combine.
4. Serve immediately.
Notes
– Ensure all vegetables are chopped to similar sizes for uniform bites.
– Use a large bowl for mixing to prevent spillage.
– Dry lettuce thoroughly after washing to help the dressing adhere better.
– Store any extra prosciutto chips in an airtight container at room temperature to maintain crispiness.
Detailed Directions and Instructions
Prosciutto Chips:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Lay the prosciutto slices in a single layer on the baking sheet.
4. Bake in the preheated oven for 8 to 10 minutes, or until crispy.
5. Remove from the oven and let cool for a few minutes; then crumble into bite-sized pieces.
Dressing:
1. In a small mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, Italian seasoning, sea salt, and freshly cracked black pepper until well combined.
2. Allow the dressing to sit for 15 to 20 minutes to let the flavors meld together.
Salad Assembly:
1. In a large salad bowl, combine the chopped romaine lettuce, radicchio, halved cherry tomatoes, diced yellow bell pepper, diced pepperoncini, diced English cucumber, grated mozzarella, shaved Parmesan cheese, sliced Kalamata olives, and sliced fresh basil.
2. Evenly sprinkle the crumbled prosciutto chips over the top of the salad.
3. Drizzle the prepared dressing over the salad ingredients and gently toss to combine, ensuring all components are well coated.
4. Serve immediately for optimal freshness and flavor.
Notes
Preparation Tips:
– Ensure that all vegetables are chopped to similar sizes for uniform bites.
– Use a large bowl for mixing to prevent any spillage during tossing.
– Dry the lettuce thoroughly after washing to help the dressing adhere better.
– Store any extra prosciutto chips in an airtight container at room temperature to maintain crispiness.
Cook techniques
Chopping Vegetables
Ensure all vegetables are chopped into similar sizes. This not only makes for a more aesthetically pleasing salad but also allows for uniform bites, enhancing the overall eating experience.
Making Prosciutto Chips
To create crunchy prosciutto chips, lay slices in a single layer on a baking sheet lined with parchment paper and bake at 375°F for 8–10 minutes or until crispy. Let them cool before crumbling.
Whisking Dressing
In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, Italian seasoning, sea salt, and black pepper. Whisk these ingredients together until the mixture is well blended. Allow it to sit for 15–20 minutes for the flavors to meld.
Tossing Salad
When assembling the salad, combine all chopped ingredients in a large bowl. Drizzle the dressing over the salad and gently toss to combine, ensuring every component is coated without bruising delicate ingredients.
Storing Prosciutto Chips
To keep leftover prosciutto chips crispy, store them in an airtight container at room temperature. Avoid refrigeration, as it may introduce moisture that leads to sogginess.
FAQ
Can I use different types of lettuce?
Yes, feel free to substitute romaine or radicchio with other leafy greens like spinach or arugula, but ensure they have similar textures.
What if I can’t find Kalamata olives?
If Kalamata olives are unavailable, you can substitute with any pitted olives you prefer, such as black or green olives.
How can I make this salad vegetarian?
To make the salad vegetarian, simply omit the prosciutto and consider adding a plant-based protein like chickpeas or roasted vegetables.
Can I prepare the salad in advance?
While you can prep the ingredients earlier, it’s best to assemble the salad and toss with the dressing just before serving to maintain freshness and crunch.
How do I store leftover salad?
Store leftover salad in an airtight container in the fridge. However, the dressing may wilt the vegetables, so it’s recommended to keep the dressing separate until ready to eat.
Conclusion
This vibrant salad combines a variety of textures and flavors, from the crispness of fresh vegetables to the savory richness of prosciutto and cheese. The homemade dressing brings all the ingredients together, creating a delightful dish perfect for any occasion. Enjoy it as a light meal or a refreshing side dish.
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Mix in grilled chicken for added protein and heartiness.
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Substitute the mozzarella with feta cheese for a tangy twist.
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Add sliced avocado for creaminess and healthy fats.
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Incorporate artichoke hearts for extra flavor and texture.
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Top with toasted pine nuts or walnuts for a crunchy element.
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Combine with quinoa or couscous for a more filling option.
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Use spinach or kale instead of romaine for a nutrient-rich base.
