Description
This bistro salad with bitter greens, crispy prosciutto, and pistachios, dressed with a creamy vinaigrette, is refreshing, tasty, and packed with prebiotic fiber, polyphenols, and healthy fats. It works as an appetizer, side salad, or even a full meal.
Ingredients
FOR THE SALAD
- 1 medium radicchio
- 1 small romaine lettuce or 2 small romaine hearts
- 2 Belgium endives
- 1/2 teaspoon extra virgin olive oil
- 4 Prosciutto di Parma slices
- 4 tablespoons ground pistachios
FOR THE VINAIGRETTE
- 1 heaping teaspoon Dijon mustard
- 1/2 teaspoon raw honey
- 1 tablespoon Modena balsamic vinegar
- 3 tablespoons extra virgin olive oil
- pinch of salt and pepper
Instructions
- Wash and dry the salad, making sure the leaves are dry before you use them for the salad.
- Add a small quantity of olive oil to a skillet on medium heat, and cook the prosciutto until crispy (it will crisp up even more when cooling down). Chop when cold.
- Ground the pistachios in a food processor. If the pistachios are raw and unsalted, add a little bit of salt to the food processor.
- Mix all the vinaigrette ingredients in a jar or in a small bowl until they are emulsified.
- Chop the salad leaves and add them to a mixing bowl, combining them well.
- You can either add the rest of the ingredients to the mixing bowl or add the mixed leaves to smaller serving bowls, drizzle dressing on top and sprinkle with pistachios and crispy prosciutto.