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Escarole Salad with Melons and Crispy Prosciutto

Photography: Becky-Stayner; Styling: Melanie J. Clarke
Yield 6 servings
The Italian combination of melon and prosciutto pair nicely in this first-course salad.

Ingredients

  • 4 thin slices prosciutto (about 1.5 ounces), coarsely chopped
  • 3 tablespoons minced shallots
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 cups torn escarole (about 1 1/4 pounds)
  • 2 cups torn radicchio (about 4 ounces)
  • 2 cups cubed peeled honeydew melon
  • 2 cups cubed peeled cantaloupe
  • 2 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 105
  • caloriesfromfat 32 %
  • fat 3.7 g
  • satfat 0.7 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 3.6 g
  • carbohydrate 16.4 g
  • fiber 4 g
  • cholesterol 4 mg
  • iron 1.1 mg
  • sodium 228 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400° for 6 minutes or until crisp.

  3. Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.