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Recipe

Little Gem Salad with Prosciutto

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

Servings: 6 to 8

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

Ingredients

  • 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

Preparation

  • 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.

Tip

Recipe adapted from Moveable Feast with Fine Cooking.

Reviews

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Reviews

  • 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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Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

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