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Prosciutto Asparagus Salad
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Prosciutto Asparagus Salad
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Prosciutto Asparagus Salad
Created by Chef Dale MacKay
Ingredients
| Crisps | ||
| ⅓ |
cup Parmesan, grated | |
| Dressing | ||
| ⅓ |
cup Parmesan, grated | |
| 1 | tablespoon white wine vinegar | |
| ⅔ |
teaspoon Dijon mustard | |
| ¼ |
teaspoon garlic, minced | |
| ½ |
teaspoon lemon zest | |
| ½ |
tablespoon lemon juice | |
| 2 | tablespoons olive oil | |
| Salad | ||
| 20 | asparagus spears |
|
| olive oil, splash |
||
| salt, sprinkle |
||
| 20 | cherry tomatoes, halved |
|
| ⅓ |
cup Prosciutto, in thin 4-inch slices |
|
| 1⅓ |
cup baby arugula |
|
Directions
Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Crisps
Preheat oven to 350°F. Line a sheet tray with parchment paper. Lightly sprinkle Parmesan in a single thin layer, and bake for five minutes or until light golden brown. Let cool; then break into pieces.
Dressing
Place all ingredients in a bowl, and whisk well.
Salad
Preheat grill to high heat. Cut ends off asparagus, and toss spears with olive oil and salt. Place asparagus on the grill, running perpendicular so they don’t slip through the grate. Grill asparagus for one to two minutes per side. Let cool.
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