Boston lettuce salad with crispy prosciutto| margauxfood.ca.
This is the kind of salad I love to make when entertaining: it's simple yet full of texture, and it uses local ingredients!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Serving bowl
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Tongs
- Pot
- Slotted spoon
Ingredients
- 8 slices prosciutto
- 2 Boston Gen V lettuces
- 4 Lebanese cucumbers, sliced
- 1/3 cup (40 g) dried cranberries
- 1/3 cup (40 g) toasted pumpkin seeds
- 4 soft-boiled eggs (optional)
- 1 small shallot, finely chopped
- 1/4 cup (10 g) finely chopped fresh parsley
- 1 tablespoon (15 ml) whole-grain mustard
- 1 tablespoon (15 ml) maple syrup
- 3 tablespoons (45 ml) white wine vinegar
- 1/4 cup (60 ml) oil of your choice
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