We shouldn’t be eating pasta. Really, we shouldn’t – not with summer on the way. And certainly not one dressed this richly. But we slip up every now and again. And somehow we give ourselves permission to enjoy every forkful of this buttery, salty indulgence. Looks like we’re doing a long run tomorrow.
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.
