Best Prosciutto Di Parma Salad Recipes

Orzo Salad with Prosciutto & Parmesan Vinaigrette image

Provided by The Original Dish

Number Of Ingredients 17

¾ lb orzo
olive oil
4 ears corn, husked
1 lb cherry tomatoes
kosher salt
4 cloves garlic, chopped
½ cup grated parmesan cheese
2 tbsp white wine vinegar
1 lemon, juiced
1 tsp honey
30 cracks fresh black pepper
½ cup olive oil
¼ cup vegetable oil
2 oz arugula
3 oz thinly sliced Prosciutto di Parma, each slice cut into thirds
¼ cup packed basil leaves, torn
1 tbsp minced chives

Steps:

Bring a large pot of salted water to a boil. Drop the orzo and cook according to the package's instructions. Drain, rinse with cold water to fully cool, and drain again.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add a drizzle of olive oil to coat the bottom. Place the corn into the hot skillet. Cook on all sides for about 10 minutes until slightly charred and tender, flipping continuously. Allow the corn to cool, then slice off the kernels.
In the same skillet, heat about 2 tablespoons of olive oil over medium-high heat. Add the cherry tomatoes and a good pinch of salt. Cook for about 5 minutes until burst. Lower the heat to medium-low and continue to cook until caramelized and softened, about 10 minutes longer. Let cool.
Add the garlic, parmesan, white wine vinegar, lemon juice, honey, and black pepper to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive and vegetable oils.
Combine the orzo, corn, tomatoes, arugula, Prosciutto di Parma, basil, and chives in a large mixing bowl. Drizzle in the parmesan vinaigrette and toss well. Serve at room temperature.

Prosciutto Di Parma Salad image

Provided by Molly53

Categories Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 Belgian endive
1 cup frisee
2 cups mache
1 head radicchio
3 1/2 ounces prosciutto di Parma, sliced paper thin
2 1/2 ounces romano cheese
2 tablespoons black pepper, coarsely ground
3/4 cup extra virgin olive oil

Steps:

Wash, drain and chill all of the greens.
Remove the core from the radicchio, cut into quarters and chill.
Cut the prosciutto into strips and set aside.
Shave the Romano into thin pieces and place in a large salad bowl.
Add the greens, radicchio, prosciutto, black pepper and oil.
Toss and serve or arrange on a chilled salad plate in a radial design with the prosciutto in the center.

Nutrition Facts : Calories 482.8, Fat 45.9, SaturatedFat 8.8, Cholesterol 18.5, Sodium 271.4, Carbohydrate 12.3, Fiber 9.5, Sugar 0.8, Protein 9.4

Pear and Prosciutto Di Parma Salad image

Provided by Diana Adcock

Categories Ham

Time 16m

Yield 4 serving(s)

Number Of Ingredients 15

1 egg white, beaten
1 cup progresso Italian style breadcrumbs
8 ounces goat cheese, cut into 1/4 inch slices
2 tablespoons butter
1 head boston lettuce
2 ripe pears, thinly sliced
12 slices prosciutto di Parma
1/4 cup lightly toasted walnuts
2 tablespoons fresh orange juice
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard (DONT use yellow or French's mustard)
1/4 teaspoon sea salt
1/4 teaspoon white sugar
1/3 cup olive oil
4 -5 dashes pepper, milled

Steps:

In small dishes, place egg whites and bread crumbs.
In a large skillet over medium high heat, melt butter.
Dip goat cheese slices first in the egg whites, second in the bread crumbs.
Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
Remove and set aside.
In a small bowl whisk together all the ingredients from orange juice to the pepper.
On each of 4 salad plates, arrange 3 lettuce leaves.
Place 2 pear fans on each plate.
Place/tuck 3 slices of Prosciutto on each plate.
Center the goat cheese rounds, dividing evenly.
Drizzle with vinaigrette and sprinkle with walnuts.
Serve.