Mixed Green Salad with Prosciutto and Cherries

Mixed green salad with prosciutto and cherries is a simple and stunning and satiating summer supper of mixed lettuces and vinagrette plus some salad surprises. Best yet, it requires no cooking. Just a little slicing and tossing.

A ceramic bowl filled with mixed green salad with Prosciutto and cherries and drizzled with creamy Dijon dressing.

This lovely little number from the equally lovely British writer and recipe-writing legend, 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.” Talk about a sumptuous weeknight repast. Originally published July 8, 2013.Nigel Slater

Mixed Green Salad with Prosciutto and Cherries

  • Quick Glance
  • (1)
  • 10 M
  • 10 M
  • Serves 2
5/5 - 1 reviews
Print RecipeBuy the Ripe: A Cook in the Orchard cookbook

Want it? Click it.

Ingredients

  • For the dressing
  • For the salad

Directions

Make the dressing

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

Toss the salad leaves with the cured ham. Add the cherries and drizzle with the dressing. Serve without delay.

Print RecipeBuy the Ripe: A Cook in the Orchard cookbook

Want it? Click it.

Recipe Testers' Reviews

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.

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!

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. Did you use 2 different cherry variaties in this salad? I saw both at the grocery today and wondered how they differ. The lighter ones are perhap Ranier???

    1. Yes, Yvonne, lighter colored cherries such as Rainier or Queen Anne would work perfectly either alone or in combination with darker red cherries such as Bing. The paler yellow cherries tend to be a little milder in cherry flavor and yet sweeter than the more robustly flavored red cherries. Let us know how you like the salad!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish