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Little Gem Salad with Prosciutto

By Pete Evans From Moveable Feast Season 4, Ep.9

Servings: 6 to 8

If Little Gem lettuce is unavailable, bright green, crisp hearts of romaine or baby romaine are a fine substitution.


  • 2 anchovies, finely chopped
  • 1 small clove garlic, grated
  • Finely grated zest and juice of 1 lemon
  • 1 Tbs. whole-grain mustard
  • 2 tsp. honey
  • Sea salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup thinly sliced fresh chives
  • 4 heads Little Gem lettuce, trimmed and quartered
  • 3 oz. thinly sliced Prosciutto di Parma, cut in half lengthwise

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 10
  • Sodium (mg): 510
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 4


  • In a small bowl, whisk the anchovies, garlic, lemon zest and juice, mustard, honey, 3/4 tsp. salt, and 1/4 tsp. pepper. Drizzle in the oil, whisking until emulsified. Gently stir in the chives.
  • Arrange the lettuce on a platter, drizzle with most of the vinaigrette, top with the prosciutto, drizzle with the remaining vinaigrette, and serve.


Recipe adapted from Moveable Feast with Fine Cooking.


Rate or Review


  • ngh314 | 04/22/2017

    A truly elegant salad both in taste and presentation. It has become a staple in our home. Thank you Fine Cooking!

  • elcover | 03/26/2017

    The dressing is to die for!

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Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

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