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Salads are such a great meal that when I’m inspired by seasonal ingredients to make a new one, I just can’t resist. I came up with this spring greens salad with crispy prosciutto out of a desire to suit my new Green Goddess salad dressing. I also needed to use up some ingredients in the fridge and had a craving for fresh spring ingredients.
Prosciutto is a dry-cured Italian ham that’s sliced super thin. It’s pretty salty with just a touch of sweetness and is perfect with cheese and dried fruits as part of a charcuterie board. I’ve also used it to wrap scallops or as a pizza topping, since my Italian husband can’t get enough of it.
To make prosciutto crispy, I just fry it for a couple of minutes in a skillet. It’s so thin that it only takes a couple of minutes on each side. You can also bake it in the oven for a few minutes. Keep in mind that as it cools, the prosciutto will become a little crispier, so don’t overdo it.
The crispy, salty bits make the most delicious salad topping! I like to use tender spring greens such as butter lettuce and baby spinach along with it. Any greens you have on hand are perfectly fine though.
The other vegetables I include from the springtime garden are thinly sliced radishes, julienned snow peas or snap peas, and chopped green onions.
For the finish, drizzle this salad with Green Goddess salad dressing. It’s a little tangy from the yogurt I use in it, which is a perfect accompaniment to the richness of the prosciutto and the sweetness of the lettuce and peas. If you’re using a different dressing like homemade Italian, I suggest adding some fresh chopped herbs to finish the salad.
If you’re into flower-eating and want your salad to look extra special, check out this post about edible flowers.
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