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.
- 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
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.
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