Escarole Salad With Melons and Crispy Prosciutto Recipe

Name: Escarole Salad With Melons and Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices prosciutto (thin and coarsely chopped); 3 tablespoons minced shallots; 2 tablespoons balsamic vinegar; 1 tablespoon red wine vinegar; 1 ½ teaspoons extra virgin olive oil; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; ½ cups torn escarole (about 1 1/4 lbs.); 2 cups torn radicchio (about 4 ounces); 2 cups cubed peeled cantaloupe; 2 tablespoons sliced almonds, toasted

Servings: persons

4 slices prosciutto (thin and coarsely chopped)
3 tablespoons minced shallots
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 ½ teaspoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
½ cups torn escarole (about 1 1/4 lbs.)
2 cups torn radicchio (about 4 ounces)
2 cups cubed peeled cantaloupe
2 tablespoons sliced almonds, toasted

1
Preheat oven to 400 degees.
2
Arrange prosciutto in a single layer on a baking sheet.
3
Bake at 400 degees for 6 minutes or until crisp.
4
Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk.
5
Add escarole and radicchio, and toss to coat.
6
Add honeydew and cantaloupe, and toss to combine.
7
Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto.
8
Sprinkle each serving with 1 teaspoon almonds.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slices prosciutto (thin and coarsely chopped), 3 tablespoons minced shallots, 2 tablespoons balsamic vinegar, 1 tablespoon red wine vinegar, and more.

Yes, Escarole Salad With Melons and Crispy Prosciutto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole Salad With Melons and Crispy Prosciutto

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