Looking for a salad that has some crunch, but doesn’t have croutons? Try this Strawberry Feta Salad. High-protein baked prosciutto chips provide the crunch.
This is the third recipe I’m featuring from the N.C. Strawberry Project, a collaboration between N.C. State’s Plants for Human Health Institute and Johnson & Wales University. This one is a lovely salad that has the perfect amount of sweetness, saltiness and crunch. Other recipes from the project include:
- Strawberry-Cucumber Salsa with Grilled Swordfish (or Scallops)
- Strawberries and Fresh Mozzarella with Mint Pesto Drizzle
I found arugula at my local market, but couldn’t locate frisée. I bought the arugula one day and, by the time I was ready to serve it the next day, it was slimy and smelly. Yuck. Although I ended up using a mix of spring salad greens, I do want to try the salad again with arugula and frisée.
I love, love, love the technique of baking the prosciutto in the oven to create “chips.” It gives the salad crunch via protein instead of via carbs.
Balsamic Vinegar Reduction Tip
One tip about reducing the balsamic vinegar: do it well ahead of when you want to serve the salad. I had a hungry 22-year-old boy (guess I should start saying “man”) waiting for dinner and the balsamic didn’t have enough time to cool. I used straight balsamic vinegar out of the bottle instead and mixed it with the olive oil before I dressed the salad. I’m sure it would have been richer and more syrupy if I had used the balsamic reduction. Here’s another reason to make this salad again!
Strawberry Feta Salad with Prosciutto Chips
- 1 cup balsamic vinegar
- 2 ounces prosciutto
- 2 heads frisée lettuce rinsed and carefully dried
- 6 ounces arugula rinsed and carefully dried
- 1 shallot sliced
- ½ pint strawberries diced
- 4 tablespoons extra virgin olive oil
- Salt & pepper to taste
- 2 ounces feta cheese crumbled
Preheat oven to 350°F. Simmer balsamic vinegar and reduce by half. Set aside.
Place prosciutto in a single layer on parchment paper and bake for 10 minutes, until crisp. Set aside.
Place frisée, arugula, shallots and strawberries in a bowl and toss with olive oil, salt and pepper.
Place salad on plates and sprinkle with crumbled feta. Drizzle reduced balsamic vinegar and garnish with prosciutto chips.