Escarole Salad with Melons and Crispy Prosciutto Recipe Print Page

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Photo by: Photography: Becky-Stayner; Styling: Melanie J. Clarke

Escarole Salad with Melons and Crispy Prosciutto

The Italian combination of melon and prosciutto pair nicely in this first-course salad.

Cooking Light JULY 2003

Yield: 6 servings

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.

Nutritional Information

Amount per serving

Calories: 105
Calories from fat: 32%
Fat: 3.7g
Saturated fat: 0.7g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.6g
Protein: 3.6g
Carbohydrate: 16.4g
Fiber: 4g
Cholesterol: 4mg
Iron: 1.1mg
Sodium: 228mg
Calcium: 68mg

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Escarole Salad with Melons and Crispy Prosciutto recipe