Crunchy Dinner Salad With Prosciutto, Apple, and Hazelnuts

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Photo by Christopher Baker
Crunchy Dinner Salad With Prosciutto, Apple, and Hazelnuts 5.0 3 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 322 calories
    • Fat 26 g
    • Sat Fat 3 g
    • Cholesterol 17 mg
    • Sodium 890 mg
    • Protein 11 g
    • Carbohydrate 15 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 68 mg

Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts between 2 clean dish towels to remove the skins (discard the skins).

Whisk together the oil, vinegar, mustard, and ½ teaspoon each salt and pepper. Add the radicchio, romaine, prosciutto, scallions, apple, and nuts and toss to combine. Serve immediately.

Ingredients

  1. Check 1/2 cup hazelnuts
  2. Check 1/4 cup olive oil
  3. Check 1 tablespoon red wine vinegar
  4. Check 2 teaspoons Dijon mustard
  5. Check kosher salt and black pepper
  6. Check 1 small head radicchio, torn (about 5 cups)
  7. Check 1 small head romaine lettuce, torn (about 6 cups)
  8. Check 3 ounces prosciutto, torn
  9. Check 3 scallions, chopped
  10. Check 1 apple (such as Pink Lady or Gala), chopped

Directions

  1. Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts between 2 clean dish towels to remove the skins (discard the skins).
  2. Whisk together the oil, vinegar, mustard, and ½ teaspoon each salt and pepper. Add the radicchio, romaine, prosciutto, scallions, apple, and nuts and toss to combine. Serve immediately.