Volpi’s Fresh Spring Herb Salad With Prosciutto

Name: Volpi’s Fresh Spring Herb Salad With Prosciutto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tablespoon sesame seeds; 1 large shallot, minced; 2 tablespoons fresh lemon juice; 1/4 cup olive oil; Pinch kosher salt and fresh ground black pepper; 2 1/2 cups baby arugula; 2 cups watercress; 1 cup pea shoots; 1 packed cup fresh flat-leaf parsley leaves, whole; 1/4 cup fresh dill fronds, torn; 1/4 cup fresh mint leaves (the smallest ones), torn; 3 slices (1 1/2 ounces) prosciutto

Instructions

[related-posts]Color is the great mood-lifter of spring. Trees are budding and brightening the horizon. Flowers are blooming, brightening the landscape. Herb boxes are turning green, and they can brighten your salad in ways you never imagined. Fresh herbs are supercharged with flavor and pack a punch that lettuce just can't muster. (Sorry, lettuce.) Don’t fret if you can’t get the exact greens we call for in this salad. Stroll through the farmers’ market and pick any young, tender greens that look fresh and delicious. Make your own mix. Cook’s Note: To keep lemon seeds out of the juice, place a strainer on top of a bowl and squeeze juice into it first. That’s much easier than chasing them around with a spoon afterward.

Updated at: Wed, 07 Sep 2022 16:20:50 GMT