Shaved Salad with Prosciutto Bits
- Level: Easy
- Yield: 8 servings and about 1 1/2 cups vinaigrette
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 342
- Total Fat
- 32
- Saturated Fat
- 7
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 13
- Sodium
- 375
- Total: 20 min
- Prep: 20 min
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
1/2 cup Prosciutto Bits, recipe follows
2 cups coarsely grated green zucchini
2 cups coarsely grated or thinly sliced red cabbage
2 cups coarsely grated carrot
Directions
- 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.
- For the salad: 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.