Green Salad with Prosciutto Vinaigrette

3.7/5 rating (3 votes)
  • Serves: 8
  • Complexity: easy
  • Calories: er 1 Tbsp. Prosciutto Vinaigrette (8 servings): Calories (kcal) 70 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 95

Prosciutto vinaigrette—it can't help but steal the limelight in this recipe's title. And, don't get us wrong, its sharp, umami flavors are truly exceptional. The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing. But focusing on the vinaigrette alone seems to take focus off the salad itself; a bowl brimming with Bartlett pears, celery, avocado, green beans, cucumber, and kiwi. What we mean to say is that this isn't just a salad, it's a celebration. A green feast. A—you get the point, it's a salad that's worthy of its sauce.

Servings: Makes ½ cup vinaigrette
  • 4 slices thin prosciutto (about 1 ounce)
  • 1 garlic clove, finely grated
  • ¼ 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


    • Preheat oven to 300˚. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bake until browned and crisp, 20−25 minutes. Let cool, then crush into bits.
    • Whisk garlic, oil, lemon juice, vinegar, and honey in a medium bowl to combine. Mix in crushed prosciutto; season with salt and pepper.
    • To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
    • Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.
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