Ingredients
Scale
- 5 oz mixed bitter greens (e.g., Arugula and Frisée)
- 4 thin slices Turkey Prosciutto, torn into bite-sized pieces
- 1/4 cup shaved Pecorino Romano cheese
- 2 Tbsp toasted pine nuts
- 3 Tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Flaky sea salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Vinaigrette. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, and Dijon mustard until the ingredients are well emulsified. Season the dressing generously with flaky sea salt and freshly ground black pepper, tasting and adjusting the seasoning for optimal tartness.
- Step 2: Prepare components. If the pine nuts are not already toasted, gently toast them in a dry pan over medium heat for 2-3 minutes until fragrant; set them aside to cool completely. Ensure the turkey prosciutto is torn and the Pecorino is shaved.
- Step 3: Combine dry ingredients. Place the mixed bitter greens, the torn turkey prosciutto pieces, and the shaved Pecorino Romano cheese into a large, clean mixing bowl.
- Step 4: Dress the salad. Drizzle approximately 2/3 of the prepared lemon vinaigrette over the salad mixture. Gently toss the ingredients until the greens are lightly coated, adding more dressing if the salad appears dry.
- Step 5: Plate and serve immediately. Divide the dressed "Divorce Salad" onto individual serving plates or a single platter. Sprinkle the toasted pine nuts over the top of the salad just before serving.
Notes
- To preserve the sharp crunch of your bitter greens, always store the dressing separately; only coat the portion you intend to eat immediately.
- This salad is designed to be served ice cold, so if the greens seem tired, give them a quick bath in ice water and spin them dry just before dressing to restore their fresh snap.
- Serve alongside a rich, comforting main course—like creamy lasagna or roasted chicken—to provide a necessary, sharp contrast that cuts through heavier flavors.
- For the sharpest, most effective vinaigrette, ensure your Dijon mustard is fully incorporated before slowly streaming in the oil; the mustard acts as a crucial emulsifier that delivers the necessary tart "kick."
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American