Recipe: Spinach Salad With Prosciutto and Persimmon

  • Updated: January 20, 2014 - 9:55 AM
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A spinach salad with prosciutto, persimmon and Parmesan croutons. Getting the proportions right can be tricky, but a big salad can be a substantial and satisfying stand-alone dinner.

Photo: Andrew Scrivani/New York Times,

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Spinach salad with prosciutto and Persimmon

Serves 2 as main course (4 to 6 as salad course).

Note: From Melissa Clark.

• 4 tbsp. extra-virgin olive oil, more to taste, divided

• 2 garlic cloves, crushed and peeled

• 2 c. cubed day-old bread, preferably from a crusty whole-wheat or sourdough loaf

• 2/3 c. coarsely grated Parmigiano-Reggiano

• 1/2 tsp. kosher salt, more to taste, divided

• 1/2 tsp. black pepper, more to taste, divided

• 2 tsp. sherry vinegar, more to taste

• 2 quarts fresh spinach

• 3 oz. thinly sliced prosciutto, torn into strips

• 1 firm persimmon (preferably fuyu), unpeeled, trimmed, quartered and thinly sliced

Directions

Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread into a bowl. Toss with the warm oil and garlic cloves, cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.

In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.

In a large bowl, combine spinach, prosciutto, persimmon and croutons. Add dressing and toss well. Taste and add more seasonings, oil or vinegar (or both) if necessary.

Nutrition information per each of 6 servings:

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