Salads are some of the most versatile dishes you can prepare. They can be small side dishes made of simple mixed greens or full dinners loaded with meats, cheeses, vegetables, fruits, nuts, and so on. They can be served as first courses, side courses, or last courses, and they can be prepared hot or cold. In essence, salads are limitless in their ingredients and preparation. Here, sweet snap peas and earthy radishes are a savory complement to the salty capers and prosciutto in the dish.
This recipe uses Prosciutto di Parma, the succulent, somewhat expensive ham from the Parma region of Italy. The care and time that go into its curing are evident in the meat’s flavorful taste. You don’t need much per serving, so the small amount helps offset the cost per pound.
Prosciutto di Parma is available at many specialty markets or supermarket delis. There are also other less expensive prosciuttos available that you can use in the salad. If the ham from Parma is an option, give it a try.
Red Wine and Honey Vinaigrette
Red wine vinegar paired with honey and a little Dijon mustard makes a slightly sweet, slightly tangy dressing for the salad. For other vinaigrettes that are good with this salad, try these salad dressing ideas.
Prosciutto Salads with Snap Peas, Capers, and Eggs
(2 servings, easily doubled)
Ingredients
For the Vinaigrette
- 1 small garlic clove, finely chopped
- 1/2 small shallot, finely chopped
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- sea salt
- freshly ground black pepper
For the Salad
- 10-12 snap peas
- 1 tbsp capers
- 1 small bunch of romaine lettuce torn into bite-sized pieces
- 2-inch piece of English cucumber, thinly sliced
- 2 large radishes, thinly sliced
- 1/3 small red bell pepper, thinly sliced
- 2 hardboiled eggs, sliced
- 2-3 oz Prosciutto di Parma, cut into thin slices about 1 inch long
Preparation
For the Vinaigrette
- Whisk the first 5 ingredients (through honey) in a small bowl. Whisk in olive oil and season with salt and pepper. Cover with plastic wrap and set aside.
For the Salad
- Blanch the snap peas in boiling water about 2 minutes, until crisp-tender. Drain and rinse under cold water to stop the cooking. Drain again.
- Rinse and drain capers.
- Divide the lettuce between 2 plates and top with all the ingredients.
- Drizzle the vinaigrette on top and serve with pieces of crusty bread.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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