Escarole Salad with Melons and Crispy Prosciutto

Escarole Salad with Melons and Crispy ProsciuttoRecipe
Photography: Becky-Stayner; Styling: Melanie J. Clarke
The Italian combination of melon and prosciutto pair nicely in this first-course salad.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 400°.

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

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.