Best 4 Crispy Prosciutto And Orange Salad Recipes
Welcome to a delightful culinary journey with our crispy prosciutto and orange salad! This vibrant and refreshing salad offers a symphony of flavors and textures that will tantalize your taste buds. Picture tender arugula and crisp romaine lettuce tossed with sweet and tangy oranges, savory prosciutto, and a sprinkle of crunchy walnuts. The crowning glory is a zesty dressing made with olive oil, Dijon mustard, honey, and a touch of orange zest.
In addition to the main salad recipe, we also have a few delightful variations to satisfy every palate. Our grilled shrimp and orange salad adds a succulent seafood twist, while the roasted beet and orange salad offers a colorful and earthy twist. And for a vegetarian option, the avocado and orange salad is a creamy and satisfying choice.
No matter which recipe you choose, you'll be in for a treat. These salads are perfect for a light lunch, a refreshing side dish, or even a delightful main course. So gather your ingredients, put on your apron, and let's create a culinary masterpiece together!
CRISPY PROSCIUTTO
Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 cup (crumbled)
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.
PROSCIUTTO CRISPS
This recipe is sponsored by Target. Salty, porky, crispy prosciutto. What's not to love about that? Very often for cocktail hour, I do a prosciutto and Parmesan plate with Aperol Spritzes. To add a little twist, I'll serve some prosciutto as is, and some crisped in the oven. Make extra crisps and have them with eggs in the morning, or crumbled on a salad or on a simple plate of buttered pasta tossed with Parmesan.
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
- Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Categories Salad Citrus Leafy Green Herb Mustard Onion Appetizer Sauté Quick & Easy Low Cal High Fiber Lunch Artichoke Fennel Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
ORANGE, CHICKPEA & PROSCIUTTO SALAD
Look for a buffalo mozzarella to use in this salad, if you can. With chickpeas, prosciutto and hazelnuts, it's a riot of colour and texture
Provided by Esther Clark
Categories Lunch, Starter
Time 20m
Yield Serves 2 as a main, 4 as a starter
Number Of Ingredients 12
Steps:
- Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.
- Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.
Nutrition Facts : Calories 500 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium
Tips:
- For the best flavor, use ripe oranges. Look for oranges that are heavy for their size and have a deep orange color.
- If you don't have a microplane, you can use a fine grater to zest the oranges.
- To make the crispy prosciutto, cook it in a single layer in a skillet over medium heat. Don't overcrowd the pan, or the prosciutto will steam instead of crisp.
- If you don't have a skillet, you can cook the prosciutto in the oven. Preheat the oven to 400 degrees Fahrenheit and bake the prosciutto for 10-12 minutes, or until crispy.
- Serve the salad immediately, while the prosciutto is still crispy.
Conclusion:
This crispy prosciutto and orange salad is a refreshing and delicious way to enjoy fresh oranges. The combination of sweet oranges, salty prosciutto, and tangy dressing is sure to please everyone at your table. Plus, it's a healthy and easy-to-make salad that's perfect for a light lunch or dinner. So next time you're looking for a new salad recipe, give this one a try!
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