Amid all the candy, cookies and chips of the season, this lovely salad that could be dinner.
Steven Babish photo
Simple, slightly acidic salads work so well with prosciutto. Easy to size up, use a handful of Brussels sprouts and a few slices of prosciutto per person. Substitute the sprouts with shaved fennel or thinly-sliced celery hearts if you like.
| 1-2 | thin slices Prosciutto di Parma per person wedge Parmigiano Reggiano |
| 2-3 | Brussels sprouts per person fresh parsley |
| walnuts | |
| lemon | |
| extra virgin olive oil | |
| kosher salt and black pepper to taste/td> |
Preheat the oven to 375°F.
Roast a handful of walnuts on a baking tray for approximately seven minutes or until lightly golden. Remove from the oven and allow to cool.
Using a mandolin or sharp knife, thinly slice a handful of Brussels sprouts and place in a mixing bowl along with a few freshly-picked parsley leaves, a squeeze of lemon, olive oil, and a pinch of salt. Toss to coat. Season to taste.
Arrange the thinly sliced prosciutto on a flat plate. Scatter the Brussels sprout salad over the prosciutto, top with freshly grated Parmigiano Reggiano, roasted walnuts and freshly cracked black pepper.
Serves 2-4.