Spinach Salad with Sardines and Crispy Prosciutto

Photo: Johnny Miller

Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully off of tart lemon zest and sweet golden raisins.


  • 1 lemon, zested, plus 3 tablespoons juice

  • ¼ cup extra-virgin olive oil

  • Coarse salt and freshly ground black pepper

  • ¼ cup golden raisins

  • 2 ounces thinly sliced prosciutto, torn into 3-inch pieces

  • 8 cups baby spinach (6 oz)

  • 1 can (4.25 ounces) sardines, packed in olive oil, drained

  • 2 tablespoons freshly minced chives


  1. Whisk lemon juice and 3 tablespoons oil in a small bowl. Season with salt and pepper and stir in raisins.

  2. Heat oven to 400 degrees. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.

  3. Arrange spinach on a platter and top with sardines, prosciutto, lemon zest, and chives. Drizzle with dressing and adjust seasoning as necessary.

Cook's Notes

Wilt Patrol
To keep greens fresh, cover with a damp kitchen towel before storing.

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