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

It starts with skipping packaged greens and returning to the classic way of making salad—using crisp, mature head lettuces.

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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