Prosciutto and Parmesan Watercress Salad with Lemon Vinagrette
Fresh, fancy and easy to make at home, you’re going to love our Prosciutto and Parmesan Watercress Salad. It’s a crisp side or light lunch that’s healthy and satisfying. We love it as a brunch offering, too!
- 2 cups Watercress (washed and dried)
- 1 head Butter Lettuce (washed and dried)
- 3 ounces prosciutto (cut into 1/2 inch ribbons or torn into bite sized pieces)
- 1/3 cup grated Parmesan Cheese
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon honey
- salt and pepper to taste
Before beginning watercress and lettuce prep, place prosciutto in freezer. It will slice easier, and presentation will be improved.
Thoroughly wash and dry watercress and lettuce. Tear lettuce into bite sized pieces. Set aside.
Remove prosciutto from freezer and roll slices into cigar-shaped cylinder. Slice into ½-inch ribbons. Set aside.
In a large mixing or salad bowl, combine olive oil, lemon juice, zest and honey. Whisk to combine. Add salt and pepper to taste. Add watercress and torn pieces of lettuce to bowl and toss to combine. Place salad onto individual plates or bowls. Top with prosciutto ribbons and grated parmesan cheese. Serve immediately.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
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