Romaine and Watercress Salad with Asparagus and Prosciutto
Appears in Cook's Illustrated March/April 2019
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...