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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Salads

Watercress Salad with Asparagus and Prosciutto

Watercress Salad with Asparagus and Prosciutto

Print Recipe
Ingredients Method

Ingredients
  

  • ¼ cup olive oil divided
  • 2 3.5-ounce packages prosciutto, chopped
  • ½ pound pencil asparagus tough ends removed and cut in half
  • 2 4-ounce bags watercress, stemmed
  • 1 12-ounce container gourmet medley tomatoes, halved
  • 1 4-ounce container goat cheese crumbles
  • Chive Vinaigrette

Method
 

  1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add prosciutto; cook for 15 minutes, stirring frequently, until browned and crispy.
  2. Remove from pan, and drain on paper towels. Add remaining 2 tablespoons olive oil to skillet over medium-high heat. Add asparagus; cook for 3 to 4 minutes, stirring constantly.
  3. On each of 4 salad plates, divide watercress, asparagus, prosciutto, tomatoes, and goat cheese. Drizzle with Chive Vinaigrette just before serving.
Watercress Salad with Asparagus and Prosciutto Recipe

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