As I have mentioned in past posts, I recently partnered up with our friends, and local Organic Farmers over at Greenflash Farms. I provide recipes for their farm share program, and in return, I get 1 box a week filled with their amazing produce (bartering at its best).
Springtime yields a lot of lettuce for the farm, so I have been making many salads each week, which I will admit, prior to this farm share, I barely ever made. I attribute my lack of salad making mainly to my bizarre and unprecedented hatred of making salad dressings (I don’t know why I dislike making salad dressing, but every chef has their likes and dislikes, and dressing is my culinary nemesis). So when I find a recipe that makes not only a tasty dressing, but also an EASY one, I go to my happy place, and we eat salads. I found a recipe by Ina Garten (my not so secret culinary TV personality obsession), and I changed up a few ingredients to things I have been using a lot, and I created this recipe.
In my vinaigrette I use this awesome Cava wine vinegar, which my in-laws gave me for Christmas – but if you can’t find this, Champagne Vinegar will work great, as well (after all Cava is extremely close in taste to champagne). I also use a spicy brown mustard, but a Dijon will also work seamlessly.
For the greens, I did a mix of all types of lettuces: Arugula (for the peppery goodness), Romaine for the crunch, red lettuce for color and spinach for the awesome spinach taste and nutrients.
And for the piece de resistance: Prosciutto San Daniele and Creamy Burrata Cheese. I have professed my love for Prosciutto San Daniele MANY times before, but I will reiterate it’s distinction here: it’s a lot less salty than Prosciutto de Parma, and I think way more flavorful. Burrata Cheese, if you haven’t tried it already, is best described as the creamier cousin to Mozzarella.
I guarantee, anyone who eats this salad will say it’s the best salad they ever had… I tested it out on my family this weekend and they devoured it. So I made it again last night and my husband and I demolished an entire 4-serving bowl of it (piggies).
Prosciutto & Burrata Salad
- 1/4 Cup Cava Wine Vinegar (or Champagne Vinegar)
- 1 1/2 tsps Spicy Brown Mustard
- 1 Teaspoon Garlic (minced)
- 1 Egg Yolk (from a large egg)
- 1/2 Teaspoon Truffle Oil
- 1/2 Cup Extra Virgin Olive Oil
- 10 oz Mixed Greens (Arugula, Spinach, Romaine, Red Lettuce)
- 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Salt
- 1/2 Pound Prosciutto San Daniele (sliced thin)
- 8 oz Burrata (2 balls - sliced in half)
- 1/2 Cup Scallions (sliced thin on a bias)
- To make the vinaigrette: combine your vinegar, mustard, garlic, and egg yolk in a medium sized bowl. Whisk together. Once mixed, slowly whisk in your truffle oil and olive oil to create an emulsified liquid. Season with the salt and pepper.
- To assemble the salad: Place all of your lettuce (washed and dried) and scallions in a large bowl. Add your vinaigrette from step 1 and toss to combine. Divide up the salad onto 4 plates. Top with Prosciutto and add 1 half of the burrata cheese to each salad. Serve immediately with fresh cracked pepper.