Escarole Salad With Melons And Crispy Prosciutto

4 faves
More from this source
Cooking Light


Add a comment


4 thin slices prosciutto (about 1.5 ounces), coarsely chopped

3 tablespoons minced shallots

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

1 1/2 teaspoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 cups torn escarole (about 1 1/4 pounds)

2 cups torn radicchio (about 4 ounces)

2 cups cubed peeled honeydew melon

2 cups cubed peeled cantaloupe

2 tablespoons sliced almonds, toasted

You might also like

Lulu’s Escarole And Mesclun Salad With Edamame,...
Lulu Powers
Escarole Salad With Apples And Pecans
Martha Stewart
Wilted Escarole Salad
Bon Appetit
Black Beans And Escarole Salad
Real Simple
Arugula, Radicchio And Escarole Salad
Zach's Escarole Salad
Chicken Milanese + An Escarole Salad
smitten kitchen
Escarole, Fennel, And Oak-Leaf Salad
Endive And Apple Salad
Bon Appetit
Warm Escarole Salad With Anchovies And Mustard...
Bon Appetit