Frisée Salad with Crispy Prosciutto and Shallots

by Laura Donnelly — May 17, 2007

This is my favorite French salad. Remember to marinate the shallots at least 2 to 4 hours before finishing the dressing. This takes some of the sharpness out of them, making them a bit sweet-tasting.

Salad

2 bunches frisée (enough to make 4 cups of leaves)
8 slices prosciutto ham

Dressing

3 shallots, thinly sliced
2/3 cup good olive oil
4 Tablespoons wine vinegar
1/2 cup fresh chopped herbs, try a combination of parsley, chives, and dill
1/2 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper and salt to taste

1. Place sliced shallots in bowl with olive oil and set aside for a few hours. This will mellow them out.

2. When ready to assemble salad, broil the prosciutto slices in oven or toaster oven until crispy. Let cool, then crumble into pieces.

3. To assemble salad, break up frisée leaves in salad bowl, top with crispy prosciutto bits.

4. Whisk the rest of the dressing ingredients into shallot-oil mixture. Add as much dressing as desired, then toss and serve.