Spinach Salad with Prosciutto and Persimmon Recipe

Name: Spinach Salad with Prosciutto and Persimmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, more to taste; 2 garlic cloves, crushed and peeled; 2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf; ⅔ cup coarsely grated Parmigiano-Reggiano cheese; 1/2 teaspoon kosher salt, more to taste; 1/2 teaspoon black pepper, more to taste; 2 teaspoons sherry vinegar, more to taste; 2 quarts fresh spinach; 3 ounces thinly sliced prosciutto, torn into strips; 1 firm fuyu persimmon, trimmed, quartered and thinly sliced

Servings: persons

4 tablespoons extra-virgin olive oil, more to taste
2 garlic cloves, crushed and peeled
2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf
⅔ cup coarsely grated Parmigiano-Reggiano cheese
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper, more to taste
2 teaspoons sherry vinegar, more to taste
2 quarts fresh spinach
3 ounces thinly sliced prosciutto, torn into strips
1 firm fuyu persimmon, trimmed, quartered and thinly sliced

1
Heat oven to 350 degrees.
2
Heat 2 tablespoons oil in a small skillet over medium heat.
3
Add garlic and cook until fragrant and lightly colored, about 2 minutes.
4
Place bread in a bowl.
5
Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper.
6
Arrange croutons on a large baking sheet.
7
Toast, tossing occasionally, until golden brown, about 15 minutes.
8
Cool.
9
In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper.
10
Whisk in remaining 2 tablespoons oil.
11
In a large bowl, combine spinach, prosciutto, persimmon, and croutons.
12
Add dressing and toss well.
13
Taste and add more seasonings, oil and/or vinegar if necessary.

295

kcal

Calories

Fat

Carbs

Protein

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 10 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, more to taste, 2 garlic cloves, crushed and peeled, 2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf, ⅔ cup coarsely grated Parmigiano-Reggiano cheese, and more.

Yes, Spinach Salad with Prosciutto and Persimmon 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.

Spinach Salad with Prosciutto and Persimmon

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