Description
A delicious salad featuring roasted asparagus, crispy beef prosciutto, and a zesty lemon vinaigrette.
Ingredients
Scale
- 1 pound fresh asparagus spears
- 8 ounces beef prosciutto, thinly sliced
- 4 cups spring salad greens (baby spinach, arugula, or a mesclun mix)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon 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, 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.
- Make the Lemon Vinaigrette: 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. Adjust seasonings as needed.
- 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.
Notes
- This salad has a wonderful contrast of warm and cool textures.
- Adjust the sweetness of the lemon vinaigrette to your liking.
- Feel free to add your favorite vegetables or nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg