prosciutto di parma salad

Ingredients:

  • 4 cups baby romaine, pre-washed
  • 4 cups baby arugula, pre-washed
  • 1/2 medium red onion, thinly sliced
  • 1 LBS fresh French green beans a.k.a. hericots verts (I buy them packaged, already trimmed & cleaned to save time, from Whole Foods – Southern Selects brand)
  • 4 large eggs
  • 1 large heirloom tomato (or the most ripe tomato you can find), cut into wedges
  • 8 oz prosciutto di parma, sliced
  • 2 TBS capers
  • 1 tsp basil oil (sold near olive oil in most stores)
  • 3 TBS extra virgin olive oil (EVOO)
  • 1 TBS rice wine vinegar (or red wine vinegar)
  • fresh basil (optional)

Directions:

Add eggs to small pot, cover with cold water & bring to a boil.  Boil for 8 minutes.  Drain & run under cold water.  Once cool enough to handle, peel eggs & halve lengthwise.  Set aside.

While eggs boil, boil beans for 2 minutes.  Drain & run under cold water, then put in an ice bath (bowl on the side with cold water & several ice cubes) to stop the cooking process + maintain bright green color.

In a small bowl, add rice or red wine vinegar & basil oil, stir to combine.  Drizzle in EVOO very (painfully) slowly, stirring constantly with a whisk, to emulsify (or else the oil & vinegar will separate = not good).  Add a splash (~1 tsp) of cold water, season with salt + pepper and mix well to combine.  Drizzle dressing over greens slowly, using tongs to combine.  You don’t want to overdress – you can always add but you can’t take away!  There should be enough to coat every leaf but should not be soggy.

I served this family style, but to plate individually (to keep calories in check), each plate or bowl should have 2 cups greens, 2 oz prosciutto, 1/4 of the sliced onion, 1/4 of the green beans, 1 egg (2 halves), 1/4 tomato & 1/2 TBS capers.  If you have fresh basil, tear a leaf or two on top of each salad.  If you are feeling fancy like I was, roll each slice of prosciutto into a rosette (as pictured).

Serves 4

Hands-on time:  20 minutes

Nutrients per serving:   Calories:  371 / Total Fat:  23.7g / Saturated Fat:  6.1g / Cholesterol: 225mg / Protein:  26.8g / Sodium:  1,240.1mg / Total Carbs:  14.9g / Dietary Fiber:  7.2g / Sugar:  6.2g

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