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
- 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 few flat-leaf parsley leaves, 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, speck, or coppa, cut into strips
- 4 handfuls cherries, halved and pitted
- 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:
- Roasted Beet and Blood Orange Salad with Spicy Greens from 101 Cookbooks
- Mixed Greens with Shrimp and Oranges from Napa Farmhouse 1885
- Bibb Wedges, Radicchio, Endive, and Blue Cheese Dressing from Leite's Culinaria
- Seven Greens Salad from Leite's Culinaria
Mixed Green Salad with Prosciutto and Cherries Recipe © 2012 Nigel Slater. Photo © 2012 Jonathan Lovekin. All rights reserved.
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