Description
A fresh and flavorful salad combining roasted asparagus, crispy beef prosciutto, and a tangy lemon vinaigrette.
Ingredients
Scale
- 1 bunch fresh asparagus spears
- 4 ounces beef prosciutto, thinly sliced
- 4 cups spring salad greens (baby spinach, arugula, or a mesclun mix)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- to taste salt
- to taste black pepper
- 1 cup cherry tomatoes, halved (optional)
- ¼ cup shaved Parmesan (or nutritional yeast, optional)
- ¼ cup toasted nuts (pine nuts, slivered almonds, or chopped walnuts, optional)
- ¼ cup fresh herbs (dill, chives, or parsley, optional)
Instructions
- Prepare the Beef Prosciutto: Heat a large skillet over medium heat. Add the thinly sliced beef prosciutto in a single layer, being careful not to overcrowd the pan. Cook for 2-4 minutes per side, or until it’s beautifully golden brown and crispy. Transfer the crispy beef prosciutto to a plate lined with paper towels to drain any excess fat. Once cooled slightly, you can break it into smaller, bite-sized pieces if desired.
- Roast the Asparagus: Preheat your oven to 400°F (200°C). Trim the woody ends off the asparagus spears. Toss the asparagus with about 1 tablespoon of olive oil, a pinch of salt, and a grind of black pepper on a baking sheet. Roast for 8-12 minutes, depending on the thickness of the spears, until they are tender-crisp and slightly bright green. You want them cooked through but still retaining a little bite.
- Make the Lemon Vinaigrette: While the asparagus is roasting, prepare the dressing. In a small bowl or jar, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, and ½ teaspoon of honey (or maple syrup). Season with salt and freshly ground black pepper to taste. Whisk vigorously or shake well until emulsified. Taste and adjust seasonings as needed – you might want a little more lemon or a touch more sweetness.
- Assemble the Salad: In a large salad bowl, gently combine your spring salad greens. Add the warm, roasted asparagus spears.
- Dress and Serve: Drizzle about half of the lemon vinaigrette over the salad greens and asparagus. Gently toss to coat. Arrange the crispy beef prosciutto pieces over the top of the salad. If using, scatter cherry tomatoes, shaved Parmesan (or nutritional yeast), and toasted nuts over the salad. Drizzle with a little more dressing if you like. Serve immediately and enjoy the wonderful contrast of warm and cool textures!
Notes
- For added flavor, feel free to use your favorite nuts in the salad.
- This salad can be served warm or chilled.
- Adjust the vinaigrette ingredients to suit your personal taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg