A Salad of Summer Leaves, Prosciutto, and Cherries

The sweet-sharp notes of the cherries lift the smoky, herbal notes of cured ham in the same way small tomatoes will. Air-dried hams such as Parma, mildly cured ones like speck and coppa, or something exceptionally dark and woodsy will benefit from the uplifting quality of a handful of cherries. And yes, I think you must pit them for this.–Nigel Slater

LC A Sumptuous Weeknight Winner Repast Note

This lovely little number from the equally lovely Nigel Slater is our sorta summer supper. Just whisk, chop, and toss and you’re done. Though you needn’t share that information with anyone else at the table. Just let him or her thank you for slaving over such a stunning and sumptuous repast, smile, and graciously say “thank you.”

Mixed Green Salad with Prosciutto and Cherries Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 2

Ingredients

  • For the dressing
  • 1 teaspoon Dijon mustard
  • Pinch salt
  • 2 teaspoons red wine vinegar
  • 3 tablespoons olive oil
  • Freshly ground black pepper
  • 3 tablespoons heavy cream
  • A little fresh flat-leaf parsley, finely chopped
  • For the salad
  • 4 generous handfuls salad greens
  • 2 1/2 to 3 1/2 ounces thinly sliced cured ham, such as prosciutto, lomo, speck, or coppa, cut into strips
  • 4 handfuls cherries, halved and pitted

Directions

  • Make the dressing
  • 1. Place the mustard in a small bowl with the pinch salt, red wine vinegar, olive oil, and a grind of black pepper. Mix with a fork or small whisk, then introduce the cream. Add the parsley to the dressing and stir to combine.
  • Make the salad
  • 2. Toss the salad leaves with the cured ham. Add the cherries and drizzle with the dressing. Serve without delay.
Hungry for more? Chow down on these:

Comments
Comments
  1. Testers Choice Testers Choice says:

    [Helen Doberstein] LOVED this salad! It was refreshing, easy to make, and tasted like…more. The sweetness of the cherries offset the saltiness of the speck, and the creamy vinaigrette was a nice complement to the mixed greens. The dressing came together very quickly and without fuss in a mini blender. I would cheerfully have a double helping of this salad alone for my dinner, although it would also make a lovely starter salad for a more formal meal. My family all agreed this one’s a keeper.

  2. Testers Choice Testers Choice says:

    [Lynne B.] This simple salad was unexpectedly lovely. The play of the salty cured pork (I used coppa) against the luscious sweetness of the cherries (Flathead Lake at their peak) was totally satisfying. The addition of that little bit of cream to the vinaigrette lent a smooth richness that complemented the flavors of both the pork and the cherries, while avoiding any harshness. I wouldn’t change a thing!

  3. Testers Choice Testers Choice says:

    [Linda B.] What a great combination of salty, sweet, and acidic. The vinaigrette is smoothed out by the cream. I’ll definitely make this again whenever cherries are in season.

  4. Testers Choice Testers Choice says:

    [Kate S.] This super simple, summer-on-a-plate salad is delicious. The dressing is surprisingly well-balanced, even though I was convinced 3 tablespoons of cream would dilute the vinegar flavor too much. A pleasing balance is achieved by the combination of the rich salty pork (I used speck) and the sweet juicy cherries. I think this would be a perfect lunch, as you have plenty of protein from the pork, but it would also be lovely as a starter salad before dinner. Although I was awfully fond of the recipe as written, I do think a few additional items would put it over the top. The parsley Slater calls for in the dressing works well, but I think some sliced shallot or fresh chives to add an onion-y flavor would also be divine. I noticed a distinct lack of hard crunch and thought a few nuts—maybe toasted walnuts or even sunflower seeds—would be lovely sprinkled over the top.

  5. Testers Choice Testers Choice says:

    [Brenda C.] What a difference a bit of cream makes! I say this because the vinaigrette is a typical vinaigrette (Dijon, red wine vinegar, olive oil) until cream enters the picture. The creaminess is delightful, and adds a desirable acidity. It transports the dressing to being worthy of the awesome ingredients in this salad: the greens, the fresh cherries, the cured ham (I used prosciutto, as it was what I had on hand).. The cherries add a kick of lush sweetness and the glistening deep red orbs are pretty on the plate. In addition to this, there is a sprinkling of fresh parsley which brightens the dish. What you get is a bit of salty ham, sweet cherry, savory fresh greens, and the creamy vinaigrette in each bite. If this is not an amazingly balanced salad, I don’t know what is.

  6. Testers Choice Testers Choice says:

    [Erin Wagner] Simple fixings make for an elegant salad. The dressing is creamy and subtle, and comes together very easily from pantry and refrigerator staples. Along with the slight sweetness of the cherries, the dressing provides a nice balance to the salty meat. For a vegetarian option (or if the cured ham selection at your local store is lacking), I think that green olives would provide a similar, briny contrast to the subtler flavors.

  7. Testers Choice Testers Choice says:

    [Melissa Maedgen] This is a very simple salad, but a delightful combination of flavors. I used speck for the meat. The mustard and cream act as emulsifiers. They make the vinaigrette dressing very stable, and give it a nice consistency. Make sure you don’t miss the pinch of salt in the dressing, as it makes a big difference. The amount of cured pork in this salad is quite a bit, so the salad is more substantial than you might think. It could definitely be a meal with a roll or hunk of baguette on the side.

  8. Need this very substantial salad in my life – the flavors look amazing!!!

    • Renee Schettler Rossi says:

      And I can assure you, Robyn, it tastes as amazing as it appears! Looking forward to hearing what you think….

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail