Salad Greens With Prosciutto & Shrimp

This vibrant salad combines the peppery bite of mixed greens with the salty crunch of fried prosciutto and the sweet tenderness of cooked shrimp. The dressing is a bright, aromatic blend of rice vinegar, crystallized ginger, and sesame oil, providing a perfect balance of sweet, sour, and savory notes. The warm prosciutto helps wilt the greens slightly, creating a harmonious texture that is both crisp and tender. It is an elegant yet simple dish, perfect for a light weeknight dinner or as a sophisticated starter for a summer gathering. The edible flowers add a beautiful touch of color and a hint of floral aroma, elevating the presentation. This recipe showcases how few quality ingredients can come together to create a memorable meal.

Cooking Method: Frying

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 289.4

Dietary: Gluten-free

Description

This vibrant salad combines the peppery bite of mixed greens with the salty crunch of fried prosciutto and the sweet tenderness of cooked shrimp. The dressing is a bright, aromatic blend of rice vinegar, crystallized ginger, and sesame oil, providing a perfect balance of sweet, sour, and savory notes. The warm prosciutto helps wilt the greens slightly, creating a harmonious texture that is both crisp and tender. It is an elegant yet simple dish, perfect for a light weeknight dinner or as a sophisticated starter for a summer gathering. The edible flowers add a beautiful touch of color and a hint of floral aroma, elevating the presentation. This recipe showcases how few quality ingredients can come together to create a memorable meal.

Ingredients

3/4 pound Salad mix of Arugula

Directions

1
Thinly slice the prosciutto into narrow strips (julienne) and set aside.
2
Heat 2 teaspoons of olive oil in an 8 to 10-inch frying pan over medium-high heat.
3
Add the prosciutto strips to the hot pan and fry until lightly browned and crispy, about 2-3 minutes.
4
Pour the crispy prosciutto and hot oil into a large wide salad bowl.
5
Add the rinsed, dried, and crisped salad greens to the bowl with the warm prosciutto.
6
Add the cooked, shelled shrimp, crystallized ginger, rice vinegar, salad oil, and sesame oil to the bowl.
7
Toss the salad gently until all ingredients are evenly coated with the dressing and greens are slightly wilted.
8
Garnish with edible flower petals such as golden calendula and lavender before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 289.4kcal

% Daily Value *
Total Fat 12.8g20%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 1021.5mg43%
Total Carbohydrate 40.0g14%
Dietary Fiber 2.6g11%
Sugars 17.0g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe lists a variety of greens including Dandelion, Tango, Frisee, Anchocress, Red Mustard, Mizuna, Lollo Rosso, Curly Cress, Chervil, Radicchio, Perella Red, Romaine, and Red Oak Leaf. You can use a pre-mixed baby salad blend or customize your own mix for desired texture and flavor.

Ensure the shrimp are fully cooked before adding them to the salad. If using raw shrimp, cook them separately until pink and opaque before incorporating.

Crystallized ginger adds a sweet, spicy kick. If unavailable, you can substitute with freshly grated ginger and a small amount of sugar, though the texture will differ.

Edible flowers are optional but add a beautiful visual element. Ensure any flowers used are pesticide-free and safe for consumption.

Serve immediately while the prosciutto is still crispy and the dressing is warm.

Keywords: salad, shrimp, prosciutto, greens, arugula, ginger, vinegar, sesame, warm, dressing, seafood, spring, light, dinner, easy, crispy, fresh, healthy, quick, vegetables

Read it online: https://www.chefs-mate.com/recipe/salad-greens-with-prosciutto-shrimp/