Butter Lettuce Salad with Crispy Prosciutto and Shallot Dressing
This is the kind of salad I love to make when I’m entertaining: simple, full of texture and with local ingredients that are easy to find! For the base of my salad, I opted for Gen V’s Boston lettuce, which I love for its velvety texture. With quality ingredients like that, there’s no need to break the bank when entertaining!
And what about the maple, mustard and French shallot vinaigrette… A pure delight!
In collaboration with Aliments du Québec!
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- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 15 minutes
Ingredients
Salad
- 8 slices prosciutto
- 2 Boston Gen V lettuces
- 4 Lebanese cucumbers, sliced
- 1/3 cup (40 g) dried cranberries
- 1/3 cup (40 g) toasted pumpkin seeds
- 4 soft-boiled eggs (optional)
Shallot Dressing
- 1 small shallot, finely chopped
- 1/4 cup (10 g) finely chopped fresh parsley
- 1 tablespoon (15 ml) whole-grain mustard
- 1 tablespoon (15 ml) maple syrup
- 3 tablespoons (45 ml) white wine vinegar
- 1/4 cup (60 ml) oil of your choice
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Preparation
Boston Salad
- Preheat the oven to 190°C and place the rack in the centre. Line a baking tray with parchment paper. Arrange the prosciutto slices on the baking sheet and bake for 12–15 minutes until crispy. Leave to cool for a few minutes.
- Put the lettuce, cucumber, cranberries and pumpkin seeds in a salad bowl.
Shallot Vinaigrette
- In a small bowl, mix together all the ingredients for the dressing. Pour the dressing over the salad and toss gently. If desired, serve with crispy prosciutto and soft-boiled eggs!
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