Escarole Salad With Melons and Crispy Prosciutto

READY IN: 16mins
Recipe by Judith N.

The Italian combination of melon and prosciutto pair nicely in this first-course salad. This recipe was in our local newspaper.

Top Review by Penny Stettinius

Very nice salad, we enjoyed it so much!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degees.
  2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400 degees for 6 minutes or until crisp.
  3. Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.

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