Tricolore Salad with Walnuts and Prosciutto Recipe

Name: Tricolore Salad with Walnuts and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup walnut halves (3 ounces); 1 large shallot, minced; 2 tablespoons sherry vinegar; 1 1/2 teaspoons Dijon mustard; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 3 endives, cored and cut crosswise 1 inch thick; 1 medium radicchiocored, halved and thinly sliced; 1 arugula bunch, thick stems trimmed; 1/4 cup flat-leaf parsley leaves; 3 ounces thinly sliced prosciutto, fat removed, prosciutto torn in to pieces

Servings: persons

3/4 cup walnut halves (3 ounces)
1 large shallot, minced
2 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 endives, cored and cut crosswise 1 inch thick
1 medium radicchiocored, halved and thinly sliced
1 arugula bunch, thick stems trimmed
1/4 cup flat-leaf parsley leaves
3 ounces thinly sliced prosciutto, fat removed, prosciutto torn in to pieces

1
Preheat the oven to 350.
2
Spread the walnuts in a pie plate and toast for about 8 minutes, or until fragrant and golden.
3
Let cool.
4
In a large bowl, combine the shallot with the vinegar and let stand for 5 minutes.
5
Whisk in the mustard, then in a thin stream whisk in the oil.
6
Season generously with salt and pepper.
7
Add the endives, radicchio, arugula, parsley and walnuts and toss to coat.
8
Top with the prosciutto and serve.

435

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3/4 cup walnut halves (3 ounces), 1 large shallot, minced, 2 tablespoons sherry vinegar, 1 1/2 teaspoons Dijon mustard, and more.

Yes, Tricolore Salad with Walnuts and 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.

Tricolore Salad with Walnuts and Prosciutto

How did you like this recipe?

Frequently Asked Questions