Not everyone knows that the Mediterranean Diet can include prosciutto. Prosciutto is like a fancy bacon that is much more impressive to your guests. The prosciutto, along with the capers are the salty, briny combination that shine in this simple salad. This salad takes many Italian flavors and intelligently combines them for tons of flavor and satisfaction. I like to eat this salad along with eggplant parmesan or spaghetti and meatballs. However, you can definitely eat this salad as a meal by itself. A glass of red wine and a slice of crusty bed will pair perfectly with this salad! Enjoy!
Arugula and Romaine Salad with Capers and Prosciutto
Ingredients
- 4 prosciutto slices
- 1 head romaine lettuce, washed and chopped
- 1 bunch arugula, washed and chopped
- 1 cup Italian parsley leaves, stems removed (not chopped)
Caper Sauce:
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove crushed garlic
- 2 tbsp chopped capers
Instructions
- Preheat oven to 350 degrees F. While oven is preheating, mix all sauce ingredients together in a bowl with a fork.
- Place prosciutto on a cookie sheet (you can use parchment paper). Bake 10-15 minutes until crunchy. Chop.
- In a large salad bowl, add greens, parsley, and prosciutto. Pour caper sauce over the salad and mix well. Serve.