J: Does this have meat in it?
E: Yeah, it does actually… why?
J: Ok, good. So it’s like a man salad.
E: Um… yes? (sigh).
Please tell me you have conversations like this with your significant other…
My husband loves meat; steak, chicken, pork- he’ll take it all. So when I make him a salad, the first thing he does is inspect it for some kind of meat. When he doesn’t find it, he’ll ask. This is a classic scenario. To be fair, he does enjoy his veggies. But his heart will always belong to a bone-in ribeye steak.
OK, so there’s no steak in this salad. Totally misleading, I know. But there is prosciutto. That counts as meat, right?
I saw a cooking show where they took thin slices of prosciutto and baked them into crispy chards. These would be great in a salad I thought, like a man salad.
To make the chards, place the prosciutto onto a parchment-lined tray and bake for 8-10 minutes. They’re leaner than bacon, so you won’t have a ton of grease to clean up (always a plus). Just be careful when handling them from the oven- they’re super fragile!
Layer the prosciutto with shaved apple slices and scatter over mixed greens. The combination of salty, sweet, and tart is really nice. Top with creamy goat cheese and you’ve got yourself a delicious salad!
*Apples can turn brown quickly. Make sure to rub them with a little lemon to keep them nice and white.
- 16 oz. mixed baby greens, washed & spun dry
- 8 slices of proscuitto
- 2 apples (red or green), thinly sliced
- 1 lemon
- ½ c. crumbled goat cheese
- ½ c. olive oil
- 1 tbsp. Dijon mustard
- 1 tbsp. whole grain mustard
- 2 tbsp. white wine vinegar
- 1 tbsp. honey (plus more to taste)
- Salt & Pepper
- Preheat your oven to 400 F. Line a rimmed baking sheet with parchment paper.
- In a single layer, place the proscuitto slices onto the tray. Bake for 8-10 minutes or until golden and crisp.
- To make the vinaigrette, add all of the ingredients into a jam jar. Shake vigorously to combine. Season with salt and pepper.
- In a large bowl, add the mixed greens and toss with some of the vinaigrette.
- Portion the salad onto individual plates.
- Using a mandolin, thinly slice the apples. Rub the apples with a lemon half to keep them from turning brown.
- Top each plate with a stack of apples (3-4) and proscuitto slices (2) alternating in between each layer.
- Add the goat cheese.
- Serve immediately with extra vinaigrette on the side.
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Ah, such a funny conversation Emilie! I can relate!! Such a light, fresh and vibrant salad you have created – I love the combination of honey and mustard in the dressing to contrast with the apples!
Love this! Linking back to this post in an upcoming FFC post
Hi Marla! That’s awesome, thank you so much. I can’t wait to check it out. Thanks for stopping by
I totally have the same conversation with my significant other. There’s always the question of where’s the meat no matter how hearty the dish is.