You will love this spinach salad. It’s one of those twists on a classic that is easy to make, but, in my opinion, full of much more flavor.
I stumbled on it by accident one day when I was needing to a quick lunch and there was prosciutto leftover from another recipe that needed to be used up. We tend to buy the mega-bags or boxes of spinach from Costco so there is always spinach in the house. Always.
I love prosciutto as-is when it’s wrapped around melon or on a charcuterie board, but when it goes in my salads, I’m all about making it crispy. And it’s so much easier to do that than it is to make crispy bacon! Just drop a few thin sheets of meat in a hot skillet and turn it over often as the edges caramelize and crisp up. Then chop.
The dressing was a little bit of an accident, too. I’ll have a cooked version coming up for you later in the holiday season, but when preparing it, I realized it is perfect for fresh salads, too. And the maple makes it perfect for fall giving the salad my favorite sweet and savory contrasts of flavors. I made this spinach salad as a lunch, but I could definitely see it working as a starter for a special dinner.
Crispy Prosciutto Spinach Salad with Spicy Maple Dressing
Serves 2
Ingredients
Salad
3 ounces sliced prosciutto
4 cups fresh spinach leaves
2 hard-boiled eggs, chopped
Dressing
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
¼ to ½ teaspoon fine sea salt
¼ teaspoon red chile flakes
Preparation
Heat a medium skillet over medium-high and add the slices of prosciutto. Turn often as they cook, until the edges are crisp, 2 to 3 minutes. Set aside to cool.
Whisk all the dressing ingredients together in a small bowl until combined.
Add the spinach to a large bowl. Chop the prosciutto and sprinkle it over the salad. Add the chopped eggs. Drizzle the dressing over the salad and toss well to combine all ingredients before serving.
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