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Boiled eggs, prosciutto, and hearty chunks of artisan bread bulk up this filling salad of Panzanella with Tomatoes and Crispy Prosciutto that we toss with romaine, tomatoes, and cucumber.

Carolyn Wright
Recipe by Coastal Living June 2013

Gallery

Credit: Johnny Miller; Styling: Erin Swift

Recipe Summary

prep:
20 mins
cook:
27 mins
total:
47 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place eggs in a medium saucepan, and cover with cold water. Heat saucepan over medium heat until water just begins to boil. Remove pan from heat, cover, and set aside 12 minutes. Run eggs under cold water until cool enough to handle. Peel eggs, and coarsely chop; set aside.

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  • Meanwhile, arrange prosciutto slices in a single layer on an aluminum foil- or parchment paper-lined baking sheet. Arrange bread chunks on a second baking sheet. Bake prosciutto 10 to 15 minutes or until crispy; bake bread about 8 minutes or until lightly toasted. When cool enough to handle, break prosciutto into large pieces. Set aside.

  • Whisk together olive oil, lemon juice, and garlic in a small bowl. Season dressing with kosher salt and black pepper to taste.

  • Toss bread, reserved eggs, lettuce, and next 3 ingredients in a large bowl. Add dressing, tossing to coat. Top with Parmesan and reserved prosciutto.

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