Salad Capricciosa
Eat well, eat more! Chew this one until you bust!
Recipe information
Yield
4 servings
Ingredients
2 romaine lettuce hearts, shredded
1 14-ounce can quartered artichoke hearts, drained
1 cup marinated mushrooms, chopped or sliced
1 small red onion, chopped or sliced
1 tub (1 pound) bocconcini (bite-size fresh mozzarella), drained and halved
1 pint grape or cherry tomatoes, halved
20 fresh basil leaves, shredded or torn
2 handfuls of fresh flat-leaf parsley, chopped
1 cup frozen peas, defrosted
Zest and juice of 1 lemon
3 tablespoons prepared store-bought pesto
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Salt and freshly ground black pepper, to taste
1/2 pound prosciutto di Parma, cut crosswise into 2-inch ribbons
Preparation
Step 1
In a salad bowl, combine the lettuce, artichoke hearts, mushrooms, onions, bocconcini, tomatoes, basil, parsley, and peas. In a small bowl, mix together the lemon zest, lemon juice, pesto, and EVOO. Dress the salad and toss to combine, then season with salt and pepper. Pile the salad onto dinner plates, and top with a generous layer of prosciutto di Parma, and serve.
Tidbit
Step 2
Bocconcini are bite-size balls of fresh mozzarella cheese. They are available in the specialty cheese case of the market.
