PEAR AND PROSCIUTTO SALAD

Pear and Prosciutto Salad with parmesan shavings and a lemony mustard dressing is ridiculously simple to make and is, dare I say it, rather an elegant salad. Remember Coco Chanel’s words – ‘less is more’. Here are those words in salad form.

This is not my brainchild. My sister made this when I was back home in Australia visiting my family. I loved it so much, she made it again a couple of nights later. My sis didn’t add prosciutto. I cooked it and added it only for the crunch factor. Toasted nuts would do work for some crunch, making this meat-free. What my sister did add was marinated goat cheese feta, which is pretty extraordinary in taste and texture. So feel free to add some creamy goat cheese or feta in place of the parmesan. My sister had this recipe at her friend’s home, now she makes. And now, so do I. That is what I love about recipes – they get passed on and then people make them their own.

On a totally different note, see that background in the images? It’s an old farm gate. I bought it about 16 years ago when I lived in Canada. I made the mistake of telling my husband I paid $50 for it – it’s very rustic! He’s not let me live it down. The old thing has moved countries and about seven houses with me. I thought I’d bust it out for this pic. She’s been outside in our outdoor kitchen helping make a corner look rustic and cute. And now she’s in my studio. But I digress – Pear and Prosciutto Salad would be a lovely addition to the holiday table and require almost no effort from you to throw together. Occasionally, I make it for my lunch because it’s so quick. I vary it a bit but I always keep the dressing the same. And always with pears and the artisan lettuce. I hope you like it too. Chat to you soon, Lovoni xo

Print Recipe Pin Recipe

No ratings yet

PEAR AND PROSCIUTTO SALAD

So simple to make, this is perfect as a side salad as part of a holiday menu. I’ve baked the prosciutto so it adds a crunch to the salad but it would be just as lovely without it being cooked. Feta cheese is a good substitute for the parmesan and toasted pecans, almonds or hazelnut would be a lovely addition. You could add those for the crunch and eliminate the prosciutto if you want to make it meat-free. The dressing is lemony and vibrant and very simple. That’s the whole idea, it is supposed to be a very simple, dare I say – elegant salad.

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Course: Salad

Servings: 5

Calories: 252kcal

Ingredients

US Customary – Metric

• 4 oz thinly sliced prosciutto about 7 slices
• 3 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 2 teaspoons wholegrain mustard
• Pinch of sugar
• Pinch of salt
• 1/2 teaspoon freshly ground black pepper, plus extra for serving
• 2 small red leaf lettuce I use the small lettuce from the artisan lettuce packs
• 2 ripe pears, halved, cored and sliced
• 1/2 cup shaved parmesan

Instructions

• If you’re cooking the prosciutto as I did, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place prosciutto on the baking sheet and bake for 12 to 15 minutes until crisp. Set aside to cool then break into chunks.
• Whisk together oil, juice, mustard, sugar, salt and 1/2 teaspoon of pepper in a small bowl; set aside.
• Remove the core end from the lettuce. Wash and dry the lettuce and arrange the leaves on a platter. You can tear them or leave them whole.
• Arrange the pear slices over the lettuce. Drizzle with dressing. Top with prosciutto and parmesan. Sprinkle with extra pepper (pepper and pears are very good together). Serve immediately. Serves 4 to 6.

Nutrition

Calories: 252kcal | Carbohydrates: 12g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 336mg | Potassium: 149mg | Fiber: 2g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 1mg