Watermelon and Prosciutto with Mint and Toasted Almonds
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
Chicory-Apple Salad with Brown Butter Dressing
Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.
Asparagus, Crispy Prosciutto and Brie Grilled Cheese - Heather Christo
I realized that April was fast coming to a close, and that means that National Grilled Cheese Month is almost over. Yikes. Now it would be just wrong to not throw one more grilled cheese into the mix for the month. Well, these are sort of grilled cheese. They are open faced grilled cheese or …
RECIPE: Bitter Green Salad with Crispy Speck
Speck (smoked prosciutto) has a smoky robustness that is bold enough to take on the big flavors of nutritious bitter greens. Toasted walnuts add crunch and crumbled blue cheese adds richness to this salad, which can either stand as a meal on its own or complement wintery dishes with rich flavors like braised meats or pasta.
Roasted Sweet Potatoes with Speck and Chimichurri
Feel free to play with different herbs in the chimichurri recipe—that’s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: “When we were younger, our mom would buy lots of herbs, but she’d never use them,” says Michael. “So we’d just blend them with garlic, oil, and vinegar.”
Prosciutto-Wrapped Pork Loin with Roasted Apples
This pork loin recipe is a quintessential fall dish. Plus, you get a triple dose of all things pig thanks to the ground pork and prosciutto.
Persimmon and Prosciutto Salad with Mozzarella
Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.
Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette. - Half Baked Harvest
Fresh figs, arugula, basil, prosciutto, and burrata cheese, tossed with a delicious cherry tomato vinaigrette. Simple, delicious, and so perfect for summer!
Lemony White Bean Salad with Prosciutto
This lemony bean salad has creamy white beans, salty prosciutto, parmesan cheese, peppery arugula, and a punchy lemon dressing. Both canned beans and home cooked beans work beautifully in this salad.
Fresh Peach, Burrata and Proscuitto Salad — The Daley Plate
This plate of delicious fresh peaches with creamy burrata, olive oil and salty proscuitto is perfect for your late Summer gathering. Enjoy it now while the fruit is at its sweetest, no need to grill them unless your peaches are slightly underripe. Try, if you can, to find peaches that are fragrant a
Kale Salad With Prosciutto And Figs - Giadzy
If you need a seriously beautiful centerpiece of a salad for any of your fall and winter gatherings, this is the one! Between sweet seasonal figs, salty prosciutto, chopped Italian lettuces, gorgonzola and a creamy vinaigrette - this one is definitely a crowd pleaser that you'll make over and over....
Summer Nectarine Salad
I hyperbolize a lot. Especially when it comes to food. I can’t help it, I just get so excited about sharing and talking about food. So when I tell my friends and family that I’ve had “the best [fill in the blank],” they always take it with a grain of salt. But the other day, […]
Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches - Host The Toast
Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches- perfect for your summer picnics, BBQs, and more!
Life's a Peach: An Update on The Classic Caprese - Wit & Delight | Designing a Life Well-Lived
I never met a caprese salad I didn’t like. With tomato season in full swing and backyard full of basil, it’s a kitchen staple right now. Alas, what if you can have too much of a good thing (or maybe you simply run out of garden tomatoes)? That’s where this recipe comes in. Peaches. Who would […]