In summer, we’re looking for dishes that require as little oven-time as possible. We’re also looking for things that are quick to prepare – with two young boys clamoring for food at dinner time, Dad and Daddy seem to have even less time to pull together something for themselves.
This salad is both quick and no-fuss, and is equally satisfying on its own or paired with something from the grill. Roughly equal parts radicchio, endive and arugula are paired with crispy, salty prosciutto and crunchy almonds, and the dish is lightened with a sweet rosemary-shallot dressing.
Method:
1 head radicchio, halved, cored and roughly chopped
1 head endive, trimmed, halved and chopped
2 c. baby arugula
4 oz. prosciutto
½ c. sliced almonds
For the vinaigrette:
1 T. rosemary, finely chopped
½ shallot, peeled and finely chopped
coarse salt
freshly ground black pepper
3 T. white balsamic vinegar
5 T. extra virgin olive oil
Preheat an oven to 350 degrees F. Lay the prosciutto on a wire rack over a foil-covered baking sheet and bake until nicely crisped. Allow the prosciutto to cool a bit before roughy chopping it.
In a small mixing bowl, combine the rosemary, shallot, white balsamic vinegar and a bit of coarse salt and freshly ground black pepper. While whisking, slowly add the olive oil until nicely combined. Taste and adjust the seasonings.
In a serving bowl, combine the radicchio, endive and arugula. Hit the bowl with the almonds and crisped prosciutto. Lightly dress the salad with the vinaigrette, add a bit of coarse salt and freshly ground black pepper to taste, and gently toss. Serve immediately.
