Salad of Field Greens With Crunchy Prosciutto 4.000
Oct 4, 2006

Make your own mix of well-washed and -dried arugula, mizuna and radicchio for this simple Italian-inspired salad.

Servings: 4
  • For the salad
  • 3/4 pound assorted salad greens, torn into bite-size pieces
  • 2 teaspoons Dijon-style mustard
  • 3/4 cup extra-virgin olive oil
  • Salt (optional)
  • Freshly ground black pepper
  • For thesalad
  • 1/4 cup red wine vinegar
  • For the prosciutto
  • 3 tablespoons extra-virgin olive oil
  • 5 to 7 ounces best-quality sliced prosciutto, trimmed of excess fat and cut into 1 1/2-by-1/4-inch strips
  • 2 tablespoons red wine vinegar


In a small bowl, whisk together the red wine vinegar, mustard and enough olive oil to form an emulsified vinaigrette. Add salt, if desired, and pepper to taste. (The prosciutto will add a very salty hit to the salad.) Set aside.

For the prosciutto: In a small skillet over high heat, heat the olive oil. Carefully add the prosciutto strips and cook for 3 to 5 minutes, stirring until they are a little crunchy. Remove the skillet from the heat; transfer the crisped strips to a plate.

Using paper towels, blot up any excess oil in the pan (about 2 tablespoons). Return to high heat and add the vinegar to the pan, stirring constantly to incorporate any browned bits in the pan. Add to the vinaigrette and mix to combine.

Add the crisped prosciutto to the greens. Add the vinaigrette and toss the salad lightly to combine. Serve immediately.

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Recipe Source

From "Antipasti," by Joyce Goldstein (Chronicle Books, 2006, $19.95).

Tested by Yuki Noguchi.

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