Bistro Salad with Crispy Prosciutto

Bistro Salad with Crispy Prosciutto

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.

Salad ingredients

- Radicchio - Romaine hearts - Endives - Extra virgin olive oil - Prosciutto di Parma   slices


- Dijon mustard - Raw honey - Modena balsamic    vinegar - Extra virgin olive oil - Salt and pepper


Wash and dry the salad, making sure the leaves are dry before you use them for the salad.

Prep 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.

Cook prosciutto


Ground the pistachios in a food processor. If the pistachios are raw and unsalted, add a little bit of salt to the food processor.

Ground pistachios


Mix all the vinaigrette ingredients in a jar or in a small bowl until they are emulsified.

Prep vinaigrette


Chop the salad leaves and add them to a mixing bowl, combining them well. Drizzle dressing on top and sprinkle with pistachios and crispy prosciutto. Serve as an appetizer, side salad, or even a full meal.

Mix & serve salad

Tap the link below for full recipe and more delicious salads

Tap the link below for full recipe and more delicious salads