Romaine Salad With Provolone and Prosciutto
"This is the best accompaniment to a heavy pasta meal. The only way I can describe the dressing is to say it tastes "bright and light". If there is any leftover after a meal is over, there isn't for long, because I always end up picking at it until it's gone!"
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lemons
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon sugar
- 1 (10 ounce) package romaine lettuce
- 1⁄4 cup red onion, thinly sliced
- 1 fire roasted red pepper, diced
- 3 slices prosciutto, diced (about 2 oz.)
- 4 ounces provolone cheese, cubed
- 1⁄2 cup kalamata olive
directions
- Grate zest from 1 lemon into salad bowl.
- Squeeze juice from lemons into bowl. You should have at least 4 tablespoons.
- Whisk in olive oil, salt, pepper, and sugar until well blended.
- Add romaine, onion, peppers, proscuitto, provolone, and olives.
- Toss well until thoroughly combined.
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Reviews
-
Great salad! I didn't have lemon so used lime juice and zest instead. It was good but I will try lemon next time. I loved that the dressing is made right in the bowl - fresh every time and less clean up! Thanks for sharing! -
Very tasty salad! Loved everything about this and the dressing is delicious. Thanks for sharing! -
My neighbor made Italian Wedding Soup last night, and I brought this salad to accompany it. The comments I heard were "different", "refreshing", "light", and I will add excellent! I had to omit the red onion because I did not have one on hand, and used fresh mozzarella instead of the provolone because I needed to use it. I also tossed in a few garlic croutons to add the crunch lost from omitting the onion. Overall, this was excellent and I will definitely be making it again! Thanks JackieOhNo for another great recipe! -
My good friend (JackieOhNo!) gave me this recipe to try for my son's birthday celebration and the entire family loved it. I make it often beause because the lemon flavor is so light that I feel it goes well with almost any dish. My daughter loves it so that she has gone to the grocery store to pick-up all the makings and will make it for herself as her dinner. It must be good if a 17 year old goes out of her way to make a salad. -
Brilliant salad! The zest really sparks it up. I liked the use of lemon juice in the dressing as opposed to the more common vinegar - it made the dressing lighter and fresher-tasting. Finally, prosciutto and provolone...yum!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
