Tuesday, March 29, 2011

Prosciutto, Pear, and Parmesan Salad with Lemon and Chervil (or Dill) Vinaigrette

This is a gorgeous combination of flavors. I sometimes serve this salad for dinner without anything else, except maybe some crusty bread.

4 large handfuls arugula or watercress
2 ripe pears
Juice of 1 lemon
3½ ounces thinly sliced prosciutto
3½ ounces Parmesan, sliced with a vegetable peeler
2 tablespoons small chervil sprigs or dill, coarsely chopped
Pepper to taste
Lemon and Chervil (or Dill) Vinaigrette, see recipe below

1. Put the greens in a bowl and pour over half of the dressing. Toss to combine. Place on four individual salad plates.
2. Leaving the skin on, cut each pear into 8 pieces. Sprinkle them with the lemon juice to prevent discoloration.
3. Tear or cut the prosciutto into bite-size pieces. Scissors work well.
4. Arrange the pears and prosciutto over the greens. Scatter the parmesan and chervil or dill on top.
5. Drizzle the salads with more dressing. Sprinkle with freshly ground black pepper to taste.

Note: If you want to make this a dinner for 2, reduce the amounts to 1½ pears and 2 ounces of prosciutto.

2 dinner servings or 4 side-salad servings
Adapted from Jane Hann’s Salads: Cooking with Style

Lemon and Chervil (or Dill) Vinaigrette

4 tablespoons olive oil
1 tablespoon balsamic vinegar
Juice of 1 lemon
1 tablespoon finely chopped chervil or other fresh herbs, like dill
1 garlic clove, finely chopped or pressed
Salt and pepper

1. Combine all the dressing ingredients in a small bowl.
2. Whisk until well blended.

Makes ½ cup
Adapted from Jane Hann’s Salads: Cooking with Style

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