Little Gem, Pickled-Shallot, Parmigiano and Prosciutto Salad
A gem of a salad
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Cooking tools:
- Pepper mill
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Spatula
- Paper towel
- Plate
- Measuring spoon
- Measuring cup
- Peeler
Ingredients
- 2 heads Little Gem lettuce
- 1 small shallot, thinly sliced in rounds
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1½ teaspoons honey
- 1⁄4 teaspoon kosher salt
- Freshly ground black pepper
- 4 ounces sliced prosciutto
- 1⁄2 cup shaved Parmigiano-Reggiano
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