Hearts Salad with Crispy Prosciutto & Lemon Vinaigrette
By Your Market District Chefs
Prep Time: 25 min.
Cook Time: 10 min.
Whisk together lemon zest, juice, garlic, mustard, salt and pepper in small bowl. Slowly whisk in oil; set aside. Heat a large skillet over medium-high heat. Brown prosciutto slices in batches for about 2 minutes, turning, until crispy. Transfer to plate and, once cool enough to handle, chop into 1-inch pieces. Remove outer leaves of lettuce and reserve for another use. Rinse and dry lettuce hearts, then chop into bite-sized pieces. Layer lettuce, hearts of palm, artichokes and tomatoes on a platter. Drizzle with vinaigrette and top with crispy prosciutto just before serving. Makes 6 servings based on 1-½ cup portions.PAIR WITH: Rosé or Sauvignon Blanc
Nutritional Information (Per serving):
Calories 170, Fat 12g, Sat Fat 2g, Trans Fat 0g, Cholesterol 10mg, Sodium 830mg, Total Carbohydrate 10g, Fiber 5g, Sugars 3g, Protein 8g, Vitamin A 40% DV, Vitamin C 25% DV, Calcium 6% DV, Iron 8% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.