Salad of Field Greens With Crunchy Prosciutto

4 days ago 5

Democracy Dies successful Darkness

Make your ain premix of well-washed and -dried arugula, mizuna and radicchio for this elemental Italian-inspired salad.

From "Antipasti," by Joyce Goldstein (Chronicle Books, 2006, $19.95).

Ingredients

For the salad

3/4 lb assorted crockery greens, torn into bite-size pieces

For thesalad

1/4 cupful reddish vino vinegar

For the salad

2 teaspoons Dijon-style mustard
3/4 cupful extra-virgin olive oil
Salt (optional)
Freshly crushed achromatic pepper

For the prosciutto

3 tablespoons extra-virgin olive oil
5 ounces to 7 ounces best-quality sliced prosciutto, trimmed of excess abdominous and chopped into 1 1/2-by-1/4-inch strips

2 tablespoons reddish vino vinegar

Nutritional Facts

Per serving (based connected 4, with 1 tablespoonful dressing)

Calories
205
Fat
17 g
Saturated Fat
3 g
Carbohydrates
3 g
Sodium
984 mg
Cholesterol
25 mg
Protein
11 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From "Antipasti," by Joyce Goldstein (Chronicle Books, 2006, $19.95).

Tested by Yuki Noguchi.

Published March 12, 2026

Read Entire Article