Salad Greens with Prosciutto & Shrimp
Submitted by snowangel
Elegant mixed greens with crispy prosciutto, sweet shrimp, and crystallized ginger in sesame-rice vinegar dressing. Light yet satisfying salad ready in 20 minutes.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minSalty, crisped prosciutto adds crunch and umami to tender cooked shrimp nestled in a mountain of peppery greens.
Crystallized ginger brings unexpected sweetness that plays beautifully against the nutty sesame oil and tangy rice vinegar.
Toss it all together at the last second so the greens stay crisp and the warm prosciutto bits melt slightly into the dressing.
Pro Tips
- Crisp the prosciutto: Cook until edges curl and fat renders for maximum crunch
- Use cooked shrimp: Buy pre-cooked cocktail shrimp to save time, or poach your own and chill
- Dry greens thoroughly: Wet greens dilute the dressing and make salad soggy
- Toss gently: Use your hands or tongs to avoid bruising delicate greens
Ingredients
arugula, dandelion, tango, frisee, anchocress, red mustard, mizuna, lollo rosso,curly cress, chervil, , radicchio, perella red,
Directions
Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8 to 10 inch frying pan over medium-high heat until lightly browned.
Pour into a wide salad bowl and add 4 quarts of rinsed, dried and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or rice vinegar, salad and sesame oil.
Toss gently.
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