Romaine and Watercress Salad with Asparagus and Prosciutto

Name: Romaine and Watercress Salad with Asparagus and Prosciutto
Yield: Serves 4
Ingredients: 1 tablespoon, sherry vinegar; 1 1/2 teaspoons, very finely minced shallot; 1/2 teaspoon, mayonnaise; 1/2 teaspoon, Dijon mustard; 1/8 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 small head, romaine lettuce, torn into bite-size pieces (7 cups); 3 ounces (3 cups), watercress, torn into bite-size pieces; 3 ounces, asparagus, trimmed and shaved lengthwise; 1 1/2 ounces, thinly sliced prosciutto, cut into ½-inch pieces; 3 tablespoons, pine nuts, toasted, divided

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Appears in Cook's Illustrated March/April 2019

Side Dishes

Vegetables

Salads

SERVES4

TIME25 minutes

Romaine and Watercress Salad with Asparagus and Prosciutto

WHY THIS RECIPE WORKS

We found that earthy, crunchy romaine lettuce provided a solid partner for the spicy, tender watercress in this salad. Thinly slicing the asparagus allowed us to combine it cohesively with the salad greens. Rich, salty prosciutto and toaste...

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