Best Spinach Prosciutto And Asparagus Salad Recipes

Asparagus, Spinach, and Crisped-Prosciutto Salad image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 12

2 ounces thinly sliced prosciutto, torn into 3-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 bunch (about 6 ounces) asparagus, trimmed
1/2 cup shelled fresh peas
4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
3 tablespoons buttermilk
1/4 cup mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 cup packed fresh tarragon leaves
2 cups packed baby spinach (about 2 1/2 ounces)

Steps:

Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

SPINACH, PROSCIUTTO AND ASPARAGUS SALAD image

Number Of Ingredients 12

60 g crustless dark rye bread, cut into cubes
2 tablespoons extra virgin olive oil
250 g asparagus spears, cut into short pieces
2 garlic cloves, thinly sliced
4 shallots, cut into wedges
6 slices prosciutto, about 90 g, trimmed of visible fat and torn into pieces
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1 teaspoon clear honey
250 g baby spinach
pepper to taste
few shavings of Parmesan cheese, about 15 g in total

Steps:

1.Preheat the oven to 400ºF (200ºC). Toss the bread cubes with 1 tablespoon of the olive oil, then spread out on a baking sheet. Bake for about 5 minutes or until crisp. 2.Meanwhile, heat the remaining oil in a wok or frying pan. Add the asparagus in a single layer, and cook over medium heat for 5 minutes, without stirring. Turn the asparagus over, add the garlic and shallots, and cook for a further 3 minutes. Add the prosciutto and cook for 2 more minutes, stirring constantly. 3.Using a slotted spoon, remove the asparagus, prosciutto and shallot mixture from the wok and put it in a bowl. Keep warm. Add the balsamic vinegar, lemon juice and honey to the wok, and stir to mix with the cooking juices. Add the spinach and cook, stirring and turning, until just wilted. 4.Season the spinach with pepper, then divide between 2 plates. Arrange the asparagus, prosciutto and shallot mixture on top. Spoon on any cooking juices and scatter over the croutons and shavings of Parmesan cheese. Serve the salad immediately. preparation time 15 mins cooking time 15 mins serves 2