PLT Salad

PLT Salad
Photo by Scott Phillips


  • ½ cup extra-virgin olive oil
  • 6-7 oz. day-old French bread (with crust), cut into ½-inch cubes
  • 6 thin slices prosciutto (about 3 oz.), cut lengthwise into ½-inch strips
  • 7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
  • ½ cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
  • Kosher salt and freshly ground black pepper
  • 1 tsp. chopped fresh thyme
  • + 3 more ingredients
    • 4 tsp. fresh lemon juice
    • 4 medium tomatoes, cored, cut into ¾ -inch wedges (wedges halved crosswise if large), and lightly salted
    • 2 cloves garlic, smashed and peeled

Put the greens, tomatoes, and herbs in a large salad bowl. Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined wit...

View full recipe at Fine Cooking


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