Romaine and Watercress Salad with Asparagus and Prosciutto
By Keith DresserPublished on January 11, 2019
Time
25 minutes
Yield
Serves 4
Ingredients
Dressing
1 tablespoon sherry vinegar 1 ½ teaspoons very finely minced shallot ½ teaspoon mayonnaise ½ teaspoon Dijon mustard ⅛ teaspoon table salt 3 tablespoons extra-virgin olive oilSalad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)3 ounces (3 cups) watercress, torn into bite-size pieces3 ounces asparagus, trimmed and shaved lengthwise1 ½ ounces thinly sliced prosciutto, cut into ½-inch pieces3 tablespoons pine nuts, toasted, dividedBefore You Begin
Use a vegetable peeler to shave the asparagus.
Instructions
- For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl and season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)
- For the salad: Place lettuce, watercress, asparagus, prosciutto, and half of pine nuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining pine nuts. Serve immediately.
Time
25 minutesYield
Serves 4Ingredients
Dressing
1 tablespoon sherry vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)
3 ounces (3 cups) watercress, torn into bite-size pieces
3 ounces asparagus, trimmed and shaved lengthwise
1 ½ ounces thinly sliced prosciutto, cut into ½-inch pieces
3 tablespoons pine nuts, toasted, divided
Ingredients
Dressing
1 tablespoon sherry vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)
3 ounces (3 cups) watercress, torn into bite-size pieces
3 ounces asparagus, trimmed and shaved lengthwise
1 ½ ounces thinly sliced prosciutto, cut into ½-inch pieces
3 tablespoons pine nuts, toasted, divided
Ingredients
Dressing
1 tablespoon sherry vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)
3 ounces (3 cups) watercress, torn into bite-size pieces
3 ounces asparagus, trimmed and shaved lengthwise
1 ½ ounces thinly sliced prosciutto, cut into ½-inch pieces
3 tablespoons pine nuts, toasted, divided
Why This Recipe Works
We found that earthy, crunchy romaine lettuce provided a solid partner for the spicy, tender watercress in this salad. Thinly slicing the asparagus allowed us to combine it cohesively with the salad greens. Rich, salty prosciutto and toasted pine nuts added a Mediterranean flair. We picked sherry vinegar as the base for our Foolproof Vinaigrette here because it best complemented the peppery watercress and salty pork.
Before You Begin
Use a vegetable peeler to shave the asparagus.
Instructions
- For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl and season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)
- For the salad: Place lettuce, watercress, asparagus, prosciutto, and half of pine nuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining pine nuts. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments