Insalata Rustica Recipe

Name: Insalata Rustica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided; 3 tablespoons fresh lemon juice; 4 ounces 1/8-inch-thick slices prosciutto, chopped; 1 1/2 cups stemmed seedless red grapes; 1/2 cup dried tart cherries; 10 cups (loosely packed) greens (such as frisee, arugula, and torn radicchio); 2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced; Aged balsamic vinegar (for drizzling); 1/2 cup pine nuts, toasted; 4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles

Servings: persons

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
4 ounces 1/8-inch-thick slices prosciutto, chopped
1 1/2 cups stemmed seedless red grapes
1/2 cup dried tart cherries
10 cups (loosely packed) greens (such as frisee, arugula, and torn radicchio)
2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
Aged balsamic vinegar (for drizzling)
1/2 cup pine nuts, toasted
4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles

1
Preheat oven to 350F.
2
Whisk 1/2 cup oil and lemon juice in small bowl.
3
Season dressing with salt and pepper.
4
Heat 1 tablespoon oil in large skillet over medium heat.
5
Add prosciutto to skillet and saute until crisp.
6
Using slotted spoon, transfer crisp prosciutto to paper towels to drain.
7
Toss grapes with 1 tablespoon oil on rimmed baking sheet.
8
Roast until grapes begin to shrivel, about 15 minutes.
9
Cool grapes on baking sheet.
10
Place cherries in small bowl.
11
Add enough hot water to cover cherries by 1 inch.
12
Let cherries soak in bowl 15 minutes to soften.
13
Drain.
14
DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead.
15
Let stand at room temperature.
16
Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl.
17
Season with salt and pepper.
18
Divide among plates.
19
Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto.
20
Garnish with cheese.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, 3 tablespoons fresh lemon juice, 4 ounces 1/8-inch-thick slices prosciutto, chopped, 1 1/2 cups stemmed seedless red grapes, and more.

Yes, Insalata Rustica falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Insalata Rustica

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