This crispy prosciutto salad with mixed greens is easy and fast to make, colorful, and bursting with flavor! Ready in under 30 minutes.
Crispy prosciutto = thin, salty bacon. Mmmmmm…! To make the prosciutto crispy, all I did was put it in the oven for about 15 minutes. It crisps up beautifully, and it’s easy to break it into pieces for your salad. Or for snacking on. I won’t judge.
The dressing is a little creamy because I added some Greek yogurt, but it’s still pretty light. It balances nicely with a touch of honey, lemon juice, garlic, olive oil, and Dijon mustard. Chives and arugula add some pep to this salad. This ain’t no boring salad. And did I mention that crispy prosciutto?!
For the greens I used a baby romaine mix. You could pick any of your favorite salad greens or whatever looks freshest in the store. I found these cute little orange tomatoes, but again, yours don’t need to be orange. I tend to pick things that will add some contrast in photos, but don’t feel like you have to do that. 😉
At first I thought that I would cook the prosciutto on the stove, but then I thought there must be an easier way. I googled “crispy prosciutto” and was flooded with results for baking it. Bingo. So much easier than messing about with frying it.
I’m also one of those people who has never tried cooking bacon in the oven. I rarely cook bacon these days, and when I do, it’s mostly because I’m after the homemade lard (bacon fat). Cooking with lard isn’t so common in North America, but I always like to have some on hand. And what better lard is there than bacon flavor lard? You basically use it in the same sort of ways as you’d use oil or butter. I like to roast potatoes with it occasionally. It’s a nice treat.
I hope you love this crispy prosciutto salad! Have you ever tried crisping up prosciutto in the oven? Game changer.
Crispy Prosciutto Salad
This mixed greens salad with crispy prosciutto is easy and fast to make, colorful, and bursting with flavor!
- 3.5 ounces prosciutto
- 5 ounces assorted salad greens + arugula
- Handful little tomatoes
- 1 tablespoon fresh chives, chopped
- 2 heaping tablespoons Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon liquid honey
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt & pepper, to taste (optional, prosciutto is pretty salty)
- Preheat oven to 375F. Move the rack to the middle position.
- Add the prosciutto in a single layer to a baking sheet that's been covered with parchment paper. Bake for 12-15 minutes, or until it's crispy but not burned.
- Meanwhile, whisk the dressing ingredients together in a small bowl and add the salad greens, chives, and tomatoes to a large bowl.
- Once the prosciutto is done, let it cool for a few minutes then break it into desired size pieces. Toss the salad with the dressing and sprinkle the prosciutto on top.