- 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
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)