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Spring Salad with Burrata and Crispy Prosciutto

Any time a salad has cheese, prosciutto and bread crumbs, count me in! This salad get crunch from blanched asparagus and tender English peas. The crispy prosciutto adds salt and substance and I just can’t get enough of these lemony bread crumbs. Make extra and sprinkle them on everything or just eat them straight out of the bowl.  The simple salad dressing is so bright and fresh;  white balsamic vinegar is great for it’s mellow tang and sweetness. 

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Spring Salad

Prep Time20 mins
Cook Time20 mins

Ingredients

Salad Ingredients

  • 2 heads little gem lettuce
  • 10 slices proscuitto
  • 1 tsp butter
  • 1 tbsp olive oil
  • 1 cup breadcrumbs homemade if possible, or panko
  • 1 clove garlic minced
  • zest of 1 lemon
  • 1 cup fresh english peas
  • 1 bunch asparagus tough ends removed and chopped into 1 or 2 inch pieces
  • 1 container burrata drained
  • salt
  • pepper
  • 1 clove garlic minced

Dressing

  • juice of 1 lemon
  • ¼ cup olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp white balsamic vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 clove garlic minced

Instructions

Prepare the Prosciutto

  • Heat a saute pan to medium heat.
  • Stack the proscuitto pieces on a cutting board and slice the down the middle vertically. Then slice horizontally into small strips.
  • Add prosciotto to pan and stir frequently until crispy separating the pieces as best as you can. Place into a bowl and set aside.

Make the Bread Crumbs

  • Wipe the sautee pan clean and heat again to medium. Add 1 tbsp olive oil and 1 tsp butter.
  • Add the bread crumbs to the pan and stir to coat. Allow to toast for a few minutes.
  • Clear the center of the pan and add the minced garlic and lemon zest to the pan. Stir frequently until fragrant and bread crumbs are lightly browned.
  • Remove from heat and set aside.

Blanch the Asparagus & Peas

  • In preparation for blanching the asaparagus and peas, heat a medium pot of water to boiling. Prepare a large bowl of cold water with ice.
  • Once water is boiling, add aspargus and peas and allow to cook for about 2 minutes until bright green but still crispy. Drain in a colander and immediatly place in the bowl of ice water to stop the cooking. Once cool, strain from ice water bath.

Make the Dressing

  • In a small bowl, whisk together all dressing ingredients.

Assemble the Salad

  • Clean little gems, dry thoroughly and roughly chop. Place in serving bowl.
  • Add blanched aspargus and peas, toss gentley with the lettuce.
  • Add burrata, sprinkle with crispy proscuitto and bread crumbs. Top with dressing