Little Gem, Pickled-Shallot, Parmigiano and Prosciutto Salad

Little Gem, Pickled-Shallot, Parmigiano and Prosciutto Salad

A gem of a salad

Total Time: 20 minutes

Serves: 4


  • 2 heads Little Gem lettuce
  • 1 small shallot, thinly sliced in rounds
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1½ teaspoons honey
  • 1⁄4 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 ounces sliced prosciutto
  • 1⁄2 cup shaved Parmigiano-Reggiano


  1. Place lettuce in ice water to soak. In a small bowl, combine shallots, lemon juice, vinegar, 4 tablespoons oil, mustard, honey, salt and pepper to taste.
  2. In a frying pan over medium-high heat, warm 2 tablespoons oil. In batches, gently fry prosciutto sheets 2 minutes, then flip and cook until crisp, 1 minute. Transfer to a paper-towel- lined plate and add oil to pan as needed. Pour any fat remaining into shallots.
  3. Drain lettuce. Trim at root, separate leaves, wash and dry. In a large bowl, toss lettuce leaves with pickled shallot dressing. Break up prosciutto and scatter overtop along with Parmigiano. Finish with black pepper.

Original WSJ Article