This salad is simple, satisfying and full of flavor. This recipe is inspired by salads I so often get at boulangeries or supermarkets here in France. Since moving here I have noticed so many differences in the food and wine space, one of them being that a large percentage of salads I find for sale have pasta in them. They’re a mix of green salad and pasta salad and I am here for it. There’s no fear of carbs here (of course there is carbs in vegetables and so on, but I’m taking pastas, rices, bread) and it makes me really happy. The approach overall is much more just enjoy balanced meals. Sometimes we have just a light green salad and other days maybe a whole bowl of carbonara, but often it’s a salad with added noodles, protein and a delicious vinaigerette and it’s just so darn good. My husband, almost one year old, and myself had such a nice family lunch enjoying this today and know it won’t be the last time we make this this summer! We love a recipe that is approved by the whole family!!
This particular salad requires a little prep but is very easy and quick to get to the table. The noodles boil and prosciutto crisps without much attention while we prepare the rest of the salad. The dressing is a mix of olive oil, vinegar, pesto, dijon mustard, garlic, lemon, salt & pepper – it has all the perfect flavors to pair with artichoke and prosciutto. The salads I typically buy premade don’t have the prosciutto crisped, but when making at home I love this added step. It brings so much flavor and texture to the salad. The artichokes are easy and canned and the radishes are fresh and sliced raw. It’s a fabulous blend of flavors and textures for a salad you will want to have on repeat. As always I’ll keep it short and simple so we can get to the recipe!
Crispy Prosciutto & Artichoke Salad
- 100 g spring mix (or lettuce of choice) approx 3.5 oz
- 100 g rotini pasta (or noodle of choice) approx 3.5 oz
- 100 g prosciutto 6-8 slices
- 200 g artichoke hearts, chopped approx 1/2 a 16 oz can
- 100 g sliced raw radish approx 1/2 cup
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp pesto
- 1 tsp dijon mustard
- 1 clove garlic, minced
- 1/2 lemon, zest + juice
- 1 pinch salt & pepper
- Bring a pot of water to a boil for the pasta & heat a skillet over medium heat.
- Boil noodles just until al dente, follow package of your particular pasta. Drain & rinse with cold water immediately to stop the cooking and chill the noodles.100 g rotini pasta (or noodle of choice)
- Rip prosciutto slices into a few pieces each and add to heated pan. Flip after a few minutes and allow to keep cooking until as crispy as desired, I like crisp but not crunchy! Remove from heat when done.100 g prosciutto
- Mix all dressing ingredients together in a small bowl until well combined. If your lemon is large or very juice you might want to only squeeze in some of the juice from the half and taste test to preference. Set aside when mixed.2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp pesto, 1 tsp dijon mustard, 1 clove garlic, minced, 1/2 lemon, zest + juice, 1 pinch salt & pepper
- Layer lettuce, cooled noodles, sliced radishes, crisped prosciutto bites and chopped artichoke hearts in a large bowl. Pour dressing over and toss well to combine. Serve up and enjoy!100 g spring mix (or lettuce of choice), 100 g sliced raw radish, 200 g artichoke hearts, chopped