Berry and Gorgonzola Salad with Crispy Prosciutto

| June 5, 2012 | 7 Comments

I feel like I am living in a Katy Perry song. Seriously. Last week it was hot — a steamy 96 degrees a week ago — and this week it’s so cold that we’re bundling up with sweatshirts and our fuzzy blankets. You know, the ones we put away weeks ago. And before we know it, there will be fireworks (actually, my neighbor set some off over the weekend, so there you have it …). Truly, life imitating art or something.

Enough with the pop culture references, though. Let’s talk about this salad.

Though the whole Caron household likes salad, we haven’t been eating enough of it lately. It just hasn’t been making an appearance on the table … but I am so ready to change that and a vibrant salad like this can totally do it.

This salad starts with a bed of baby romaine lettuce. If you want to use big romaine torn into little pieces, that’s fine too. No biggie. Then it’s topped with berries — sliced strawberries and fresh blueberries, to be precise. It is summer, after all. Then there’s the gorgonzola crumbles in all their sharp glory sprinkled all over. And crunchy croutons. And that salty prosciutto that’s been quickly pan-fried to a crisp. Drizzle on your favorite vinaigrette and there you have it.

Dig in.

Berry and Gorgonzola Salad with Crispy Prosciutto

Yield: serves 1

Berry and Gorgonzola Salad with Crispy Prosciutto

Ingredients

2 cups baby romaine lettuce
2 ripe strawberries, hulled and sliced
1/4 cup fresh blueberries, rinsed
2 tbsp crumbled gorgonzola cheese
handful croutons
2 ultra-thin slices prosciutto
1-2 tbsp red wine vinaigrette, to taste

Directions

  1. Arrange the lettuce in a bowl. Sprinkle with strawberries, blueberries, gorgonzola and croutons.
  2. Set a skillet over medium high heat. Warm the pan thoroughly. Add the prosciutto and cook until crispy, filling once. Place on the salad (you can crumble it on, if desired).
  3. Drizzle with red wine vinaigrette. Enjoy.
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Category: lunch, Quick and Easy Recipes, Recipes, salad

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (7)

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  1. This looks fresh and appetizing!

  2. Kate says:

    We’ve had the opposite here – it’s been insanely cold until yesterday when the sun decided to make an appearance.

  3. patsy says:

    I love salads that have so many textures and summery fruit and veggies in them! I totally want this!

  4. This looks wonderful! I have never seen the gorgonzola crumbles in the store before but would love to try them. I guess I could always use feta as a subsitute!

    • Sarah W. Caron says:

      Thanks, Suzanne. You could use feta. Or blue cheese crumbles would work too (and are closer to the flavor of gorgonzola).

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