MARTHASTEWART.COM

Bitter-Greens Salad Wrapped in Prosciutto

    View Gallery
    1 of 1

    Find More

    Serve the salad with thinly sliced prosciutto and roll the greens inside each piece. Chris Bianco likes La Quercia prosciutto, which is made in Iowa.
    Martha Stewart Living, May 2009
    • Yield Serves 6 to 8
    Add to Shopping List

    Ingredients

    • 1/2 cup pecans
    • 3 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 1 bunch red dandelion greens, trimmed (4 cups), or any bitter greens
    • 3 ounces Medjool dates (about 12 small), halved and pitted
    • 4 ounces Stilton blue cheese, crumbled
    • 1 tablespoon fresh lemon juice
    • Thinly sliced prosciutto, for serving

    Directions

    1. Preheat oven to 350 degrees. Toss pecans with 1 tablespoon oil, and season with salt. Spread on a rimmed baking sheet, and bake until fragrant and edges begin to darken, 10 to 12 minutes. Let cool, then coarsely chop.
    2. Combine dandelion greens, dates, and half the Stilton in a bowl. Toss with lemon juice and remaining 2 tablespoons oil, and season with salt and pepper. Arrange salad on a platter. Sprinkle with pecans and remaining cheese. Serve with prosciutto.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook