Recipe courtesy of Roger Mooking
Print
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Crispy Prosciutto
  • 8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
Warm Lemon Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1/2 shallot, diced
  • 1/4 cup sliced skinless almonds
  • 1/4 cup sultana (golden) raisins
  • 1/4 cup raisins
  • 1/4 cup pitted kalamata olives
  • Juice of 1 lemon
  • 1 teaspoons honey
  • Salt and freshly ground black pepper
Green Bean and Asparagus Salad
  • 8 ounces green beans, trimmed and blanched in salted water
  • 1 bunch asparagus, bottoms trimmed and blanched in salted water

Directions

For the crispy prosciutto: Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad. For the warm lemon dressing: Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat. For the green bean and asparagus salad: Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Green Goddess Dressing

Recipe courtesy of Ellie Krieger

Warm Dijon Potato Salad with Green Beans

Recipe courtesy of Dave Lieberman

Green Bean Salad

Recipe courtesy of Ellie Krieger

Simple Green Bean Salad

Recipe courtesy of Alex Guarnaschelli

Garlic Green Bean Salad

Recipe courtesy of Sunny Anderson

Green Bean Salad

Recipe courtesy of Jamie Deen

Black Bean, Asparagus, and Jicama Salad

Recipe courtesy of Emeril Lagasse