Description
This vibrant salad is bursting with bold flavors and textures and can serve as the main course or a great addition to pasta night!
Ingredients
Units
Scale
- 1 head romaine lettuce
- 1/3 cup pepperoncinis, sliced
- 3 oz prosciutto, chopped and toasted
- 8 oz mozzarella ball, cubed
- 1/4 cup castelvetrano olives, pitted and chopped
- 1/2 red onion, sliced
Dijon Vinaigrette Dressing
- 1/4 cup olive oil
- 2 tbsp cup apple cider vinegar
- 2 tsp dijon mustard
- 1 tbsp honey
- S&P to season
Instructions
- Preheat oven to 375ºF. Line a baking sheet with parchment paper and place slices of prosciutto in a single layer on the paper. Bake for 10-15 minutes until prosciutto is crispy. Remove from the oven and let it cool for 5 minutes before chopping. Chop into small 1/4-inch pieces.
- Make Dressing. Add olive oil, vinegar, dijon mustard, honey, salt and pepper to a jar. Seal the lid and give it a good shake until the mixture is smooth and creamy. Tip: The easiest way to make dressing and emulsify it into a smooth texture it to add everything to a jar and give it a good shake. If you don’t have a jar, you can add the vinaigrette ingredients to a bowl and whisk until the dressing comes together.
- Using a large chef’s knife on a cutting board, chop romaine into thin slices, so that it almost looks shredded. Add lettuce to a large bowl. Cut the mozzarella into small cubes, chop the olives, and slice the onion into thin slices. Add the toppings to the bowl with romaine lettuce. Add chopped prosciutto to the salad bowl as well.
- Drizzle dressing over the salad and use tongs to mix everything together. Serve right away.
- Prep Time: 25 minutes