Description
This Crispy Prosciutto Salad combines the salty crunch of oven-baked prosciutto with fresh mixed greens, arugula, and juicy tomatoes, all tossed in a tangy homemade Dijon honey dressing with Greek yogurt. It’s a quick and flavorful salad perfect for a light lunch or elegant starter.
Ingredients
Scale
Salad
- 3.5 ounces prosciutto
- 5 ounces assorted salad greens + arugula
- Handful little tomatoes
- 1 tablespoon fresh chives, chopped
Dressing
- 2 heaping tablespoons Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon liquid honey
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt & pepper to taste (optional, prosciutto is pretty salty)
Instructions
- Preheat Oven: Preheat your oven to 375°F and move the rack to the middle position to ensure even cooking.
- Bake Prosciutto: Lay the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the prosciutto becomes crispy but is not burnt. Keep an eye to prevent overcooking.
- Prepare Dressing and Salad: While the prosciutto is baking, whisk together the Greek yogurt, olive oil, Dijon mustard, honey, lemon juice, minced garlic, and salt & pepper in a small bowl. In a large bowl, combine the assorted salad greens, arugula, chives, and tomatoes.
- Assemble Salad: Once the prosciutto is crispy, allow it to cool for a few minutes, then break it into bite-sized pieces. Toss the salad with the dressing until well coated, then top with the crispy prosciutto pieces. Serve immediately for best texture.
Notes
- Keep a close watch on prosciutto while baking to avoid burning as it crisps quickly towards the end.
- You can substitute the assorted salad greens with your favorite lettuces or add extra herbs for additional flavor.
- If you prefer a creamier dressing, add a little more Greek yogurt or adjust lemon juice to taste.
- For a dairy-free version, omit the Greek yogurt and replace with a vinaigrette base.
- The salad is best served fresh; do not dress more than what will be served immediately to avoid sogginess.
