Prosciutto & Tomato Bread Salad
I love picking from my parents garden. Maybe I should learn to grow my own things. Also, overgrown fennel fronds will always make it into my salads. Salad for lunch? Get me a sandwich please! Anything but salad. So because I dislike them it takes a good one to get me excited.
Creamy dressed salads with crunchy lettuce or peppery greens with oil and citrus juice. Whatever it is you gotta make it good. So, here are some of my personal salad thoughts:
fresh herbs like Thai basil or parsley torn or chopped into salad elevates the often basic watered flavor of salad greens.
Fresh croutons or pieces of torn crusty bread . Bakery boules, artistsn bread, even baguette will do.
Thin slices of cured meat such as prosciutto , salami, capicola.
Keep the dressing simple: olive oil, lemon juice, salt and cracked pepper.
Total Time:
Yield: 1 servings
Gather The Goods
Yield: 1 serving
1/2 cup chopped fennel fronds
1/2 cup yellow grape tomatoes, halved
3 pieces Prosciutto, torn
1 thick slice crusty bread, torn
lemon pepper
Kosher salt
olive oil for drizzling
balsamic glaze for drizzle
small bunch Thai basil
Make It
Plate the fennel fronds, tomatoes, prosciutto, and bread in a medium shallow bowl.
Season with lemon pepper and salt. Then drizzle with olive oil and balsamic glaze.
Sprinkle a few pieces of Thai basil and eat right away!
