Foraged Greens & Prosciutto Salad

The countryside has numerous edible greens that can be gathered in season, usually the cooler weather of spring and fall. The tradition of using foraged greens for salads is an ancient one but, as with so many old ways, the tradition is coming back into fashion, and with good reason. The flavors and textures of miner’s lettuce, purslane, wild chicory, amaranth and dandelion leaves, which are among the most common, bring a taste of the wild to the table. I like to combine them with silky slivers of prosciutto for a salad that is both special and simple. A flavorful combination of cultivated greens could be substituted to create a similar salad.

Photography By Isa Eaton | February 21, 2018

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon sea salt
  • 4 cups mixed wild greens such as miner’s lettuce, wild chicory, purslane and dandelion leaves, coarse stems removed. (Note: You may alsosubstitute cultivated dandelion, arugula and frisee.)
  • 2 ounces thin sliced prosciutto, cut into ½-inch-wide strips

Preparation

In a salad bowl, whisk together the olive oil, vinegar and salt. Tear any large leaves into bite-sized pieces, leaving small leaves whole.

Add these to the salad bowl and turn well to coat the leaves with the dressing. Add all but a few of the prosciutto strips and turn again. Garnish with the remaining prosciutto and serve at once.

About this recipe

Adapted from La Vie Rustic—Cooking and Living in the French Style by Georgeanne Brennan (Weldon-Owen Books, 2017)

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon sea salt
  • 4 cups mixed wild greens such as miner’s lettuce, wild chicory, purslane and dandelion leaves, coarse stems removed. (Note: You may alsosubstitute cultivated dandelion, arugula and frisee.)
  • 2 ounces thin sliced prosciutto, cut into ½-inch-wide strips
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