Shaved Salad with Prosciutto Bits

Total Time:
20 min
Prep:
20 min

Yield:
8 servings and about 1 1/2 cups vinaigrette
Level:
Easy

Ingredients
  • For the vinaigrette:
  • 1/4 cup red wine vinegar
  • Pinch gray salt
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 1/2 cup crumbled blue cheese, optional
  • For the salad:
  • 2 cups baby arugula
  • 2 cups coarsely grated or thinly sliced fennel, about 2 small bulbs
  • Gray salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 2 cups coarsely grated green zucchini
  • 2 cups coarsely grated or thinly sliced red cabbage
  • 2 cups coarsely grated carrot
Directions
For the salad:
  • 1/2 cup Prosciutto Bits, recipe follows

  • For the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.

  • Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.

  • Serve the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.


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