Little Gem Salad with Prosciutto

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Serves 6 to 8

  • by from Moveable Feast with Fine Cooking
    Season 4, Ep. 9

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

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.

nutrition information (per serving):
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

Photo: Bleacher+Everard

Recipe adapted from Moveable Feast with Fine Cooking.

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