Introduction
This vibrant salad is a delightful combination of fresh flavors and textures, perfect for any occasion. The crispness of the romaine and radicchio, the creaminess of the mozzarella, and the savory, crispy prosciutto chips come together in a harmonious blend, elevated by a tangy dressing. This dish is not only visually appealing but also packed with nutrients.
Detailed Ingredients with measures
For the Dressing:
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced
– Salt and freshly ground black pepper, to taste
For the Salad:
– 6 cups romaine lettuce, chopped
– 1 cup radicchio, chopped
– 1/2 cup pepperoncini, sliced
– 1 cup mozzarella cheese, shredded
– 1/2 cup Kalamata olives, pitted and sliced
– 4 ounces prosciutto
– 1/4 cup fresh basil, chopped
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 4-6
Directions
1. Prepare the Prosciutto Chips:
– Preheat the oven to 375°F (190°C).
– Line a baking sheet with parchment paper.
– Lay the prosciutto slices flat on the sheet without overlapping.
– Bake for 8-10 minutes until crispy.
– Remove from the oven and let them cool completely.
– Once cooled, break into bite-sized pieces.
2. Prepare the Dressing:
– In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
3. Assemble the Salad:
– In a large salad bowl, combine the chopped romaine lettuce and radicchio.
– Add the sliced pepperoncini, shredded mozzarella, sliced Kalamata olives, and chopped fresh basil.
– Add the prosciutto chips to the salad.
4. Dress the Salad:
– Drizzle the prepared dressing over the salad.
– Toss gently to ensure all ingredients are evenly coated.
5. Serve:
– Serve immediately and enjoy.
Detailed Directions and Instructions
Prepare the Prosciutto Chips:
– Preheat the oven to 375°F (190°C).
– Line a baking sheet with parchment paper.
– Lay the prosciutto slices flat on the sheet without overlapping.
– Bake for 8-10 minutes until crispy.
– Remove from the oven and let them cool completely.
– Once cooled, break into bite-sized pieces.
Prepare the Dressing:
– In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Assemble the Salad:
– In a large salad bowl, combine the chopped romaine lettuce and radicchio.
– Add the sliced pepperoncini, shredded mozzarella, sliced Kalamata olives, and chopped fresh basil.
– Add the prosciutto chips to the salad.
Dress the Salad:
– Drizzle the prepared dressing over the salad.
– Toss gently to ensure all ingredients are evenly coated.
Serve:
– Serve immediately and enjoy.
Notes
Prosciutto Chips Tips:
– Ensure the prosciutto slices are spread out evenly on the baking sheet for even cooking.
Dressing Consistency:
– Adjust the amount of olive oil and vinegar to taste; adding more oil will create a creamier dressing.
Serving Suggestions:
– For added crunch, consider including croutons or toasted nuts.
Ingredient Substitutions:
– Substitute arugula for romaine for a spicier salad base, or use feta cheese instead of mozzarella for a tangier flavor.
Storage:
– Store any leftovers in an airtight container in the refrigerator, keeping the dressing separate until ready to serve.
Cook techniques
Preparing Prosciutto Chips
To prepare prosciutto chips, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lay prosciutto slices flat without overlapping. Bake for 8-10 minutes or until crispy, then allow them to cool before breaking into bite-sized pieces.
Whisking Dressing
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper until the mixture is well combined and emulsified.
Assembling the Salad
In a large salad bowl, combine chopped romaine lettuce and radicchio. Add sliced pepperoncini, shredded mozzarella, sliced Kalamata olives, and chopped fresh basil before incorporating the prosciutto chips.
Dressing the Salad
Once assembled, drizzle the prepared dressing over the salad. Toss gently to ensure that all ingredients are evenly coated without damaging the delicate components.
Serving the Salad
Serve the salad immediately after dressing to maintain the freshness and crunch of the ingredients.
FAQ
Can I use a different type of lettuce?
Yes, you can substitute romaine and radicchio with other types of lettuce, such as mixed greens or spinach, based on your preference.
Is it possible to make the dressing in advance?
Yes, the dressing can be prepared in advance and stored in the refrigerator for up to a week. Just give it a good whisk before using.
What if I don’t have prosciutto?
If you don’t have prosciutto, you can use other cured meats like pancetta or even a vegetarian alternative like crispy tofu or chickpeas.
Can I add other vegetables to the salad?
Absolutely! Feel free to add other vegetables such as cherry tomatoes, cucumbers, or bell peppers to enhance the salad’s flavor and texture.
How do I store leftover salad?
It’s best to store leftover salad in an airtight container in the refrigerator without the dressing. This way, the ingredients stay fresh, and you can dress them just before consuming.
Conclusion
This vibrant salad combines the richness of prosciutto and mozzarella with the crispness of fresh greens and the tang of dressing, creating a delightful and satisfying dish. The mixture of flavors and textures makes it perfect for a refreshing meal or as a complement to a larger spread.
More recipes suggestions and combination
Greek Salad
Combine chopped cucumbers, tomatoes, red onion, feta cheese, and olives with a lemon-olive oil dressing for a classic Mediterranean dish.
Caesar Salad
Use romaine lettuce, croutons, and Parmesan cheese, drizzled with a creamy Caesar dressing for a traditional favorite.
Caprese Salad
Layer fresh mozzarella, tomatoes, and basil leaves, drizzled with balsamic reduction and olive oil, for a simple yet elegant salad.
Quinoa Salad
Mix cooked quinoa with cherry tomatoes, cucumber, parsley, and a lemon vinaigrette for a nutritious and filling salad option.
Roasted Vegetable Salad
Toss together roasted seasonal vegetables with mixed greens and a tangy vinaigrette for a warm and hearty salad.
Spinach and Strawberry Salad
Combine fresh spinach, sliced strawberries, goat cheese, and walnuts, topped with a poppy seed dressing for a sweet and savory dish.
