Romaine Salad With Provolone and Prosciutto

"This is the best accompaniment to a heavy pasta meal. The only way I can describe the dressing is to say it tastes "bright and light". If there is any leftover after a meal is over, there isn't for long, because I always end up picking at it until it's gone!"
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Ready In:




  • Grate zest from 1 lemon into salad bowl.
  • Squeeze juice from lemons into bowl. You should have at least 4 tablespoons.
  • Whisk in olive oil, salt, pepper, and sugar until well blended.
  • Add romaine, onion, peppers, proscuitto, provolone, and olives.
  • Toss well until thoroughly combined.

Questions & Replies

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  1. Great salad! I didn't have lemon so used lime juice and zest instead. It was good but I will try lemon next time. I loved that the dressing is made right in the bowl - fresh every time and less clean up! Thanks for sharing!
  2. Very tasty salad! Loved everything about this and the dressing is delicious. Thanks for sharing!
  3. My neighbor made Italian Wedding Soup last night, and I brought this salad to accompany it. The comments I heard were "different", "refreshing", "light", and I will add excellent! I had to omit the red onion because I did not have one on hand, and used fresh mozzarella instead of the provolone because I needed to use it. I also tossed in a few garlic croutons to add the crunch lost from omitting the onion. Overall, this was excellent and I will definitely be making it again! Thanks JackieOhNo for another great recipe!
  4. My good friend (JackieOhNo!) gave me this recipe to try for my son's birthday celebration and the entire family loved it. I make it often beause because the lemon flavor is so light that I feel it goes well with almost any dish. My daughter loves it so that she has gone to the grocery store to pick-up all the makings and will make it for herself as her dinner. It must be good if a 17 year old goes out of her way to make a salad.
  5. Brilliant salad! The zest really sparks it up. I liked the use of lemon juice in the dressing as opposed to the more common vinegar - it made the dressing lighter and fresher-tasting. Finally, prosciutto and provolone...yum!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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