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Recipes » lunch » salad » Frisee Salad with Grilled Asparagus and Proscuitto

Frisee Salad with Grilled Asparagus and Proscuitto

By Kate Morgan Jackson

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This elegant, easy recipe for frisee salad with grilled asparagus and prosciutto makes a great dinner party first course as well as a lovely light supper.

frisee salad with grilled asparagus and prosciutto

I should start by saying that for years, I was a romaine lettuce kind of girl.  I walked right by those kind of freaky-looking heads of frisee lettuce without a second glance.

And then, one day, something came over me (I actually think it was a ROCKING great salad that I ate at the always wonderful Bici restaurant in beautiful Ramsey, New Jersey) and all of the sudden I have abandoned my long-standing relationship with romaine and have fallen hard for the frisee.

This salad is one that is good enough to stand on its own as a light supper, but if you are looking for an elegant salad to start off a festive spring dinner party, look no further!

Here’s how you make this scrumptious frisee salad with grilled asparagus and prosciutto!

This one starts off with grilling one of my favorite spring vegetables, the lovely asparagus.  (And if you can’t work grilling asparagus into your dinner party routine, just roast them in the oven…they will work just fine that way.)

Then all you need to do is arrange a little frisee lettuce on each plate, arrange a few asparagus in a criss-cross pattern on top, drape a little prosciutto on the sides, and drizzle the whole thing with a teeny bit of olive oil and balsamic vinegar.

Scatter a little freshly grated parmesan on the top and you are in salad heaven.

Happy spring!

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Frisee Salad with Grilled Asparagus and Proscuitto


  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Grill
  • Cuisine: American
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Description

This elegant, easy recipe for frisee salad with grilled asparagus and prosciutto makes a great dinner party first course as well as a lovely light supper.


Ingredients

  • 16 asparagus spears (use thicker asparagus for this recipe)
  • Olive oil for grilling
  • 8 thin slices prosciutto
  • 1 head frisee lettuce
  • Balsamic vinegar
  • Olive oil for garnish
  • Freshly grated parmesan cheese

Instructions

  1. Heat grill to medium high. Brush asparagus spears with olive oil and grill until softened and slightly charred, 3-5 minutes. Remove and set aside.
  2. Cut frisee lettuce into bite sizes pieces and divide among four plates. Arrange four asparagus spears on top of lettuce. Drape a prosciutto slice on each side of the asparagus.
  3. Drizzle each plate with a little balsamic vinegar and olive oil. Scatter grated parmesan on top and serve.
561.9 g256.5 mg1.7 g0.5 g0 g5.1 g2.5 g6.6 g12.5 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on April 5, 2012

Good for: Dinner Party, Grilling Favorites

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  1. ruthie says

    April 5, 2012 at 7:23 pm

    You think of the best salad suppers! I tend to go for huge salads because I’m a salad freak, but for most humans, this would be much better. ; ) Looks lovely, too.

    Reply
    • Kate says

      April 5, 2012 at 8:05 pm

      Salad for supper is the best! (Well, if you can’t have macaroni and cheese, that is…) :)

      Reply
  2. Joanne says

    April 5, 2012 at 10:06 pm

    I’m more of an arugula and spinach gal myself, but maybe that’s because I’ve never tried frisee….on it.

    Reply
    • Kate says

      April 7, 2012 at 11:14 am

      Joanne, you MUST try frisee. It’s delish and pretty, too!

      Reply
  3. Foodiewife says

    April 6, 2012 at 12:30 pm

    This is what I call simple and clean eating. So simple, so colorful and has my favorite ingredients. Frissee is highly underestimated. Love it– especially paired with chopped toasted hazelnuts. Happy Easter!

    Reply
    • Kate says

      April 7, 2012 at 11:13 am

      Yum, hazelnuts! And happy Easter to you, too. :)

      Reply
  4. Sam @ My Carolina Kitchen says

    April 6, 2012 at 5:00 pm

    What an attractive salad. We love prosciutto and I know this would quickly become one of our favorites. I think it would be good with smoked salmon also.
    Sam

    Reply
    • Kate says

      April 7, 2012 at 11:13 am

      I think you are absolutely right about the salmon…salmon and asparagus are a GREAT combo!

      Reply
  5. jane says

    April 7, 2012 at 3:18 pm

    hello Kate

    have just found your blog and i must say i am enjoying the recipes and the pics. loved the above salad although its still a bit cold here for salads, well to be honest last week was balmy warm with people going to the beach and this week we’ve had deep snow and brrrr temps… but i love nice salads do you think it’d work to add a poached egg too? I love grilled asparagus with my whole heart.

    Many thanks Jane :)

    Reply
    • Kate says

      April 7, 2012 at 3:35 pm

      Oh my gosh, Jane — I think a poached egg is a BRILLIANT addition to this salad! And it would add just a bit of warmth for those still chilly spring days. Thanks for the great idea! (And I’m with you on the asparagus love!)

      Reply
  6. Mary says

    December 7, 2018 at 11:00 am

    Parmesan and olive oil are great combination. Thank you for this recipe!

    Reply
    • Kate says

      December 7, 2018 at 11:43 am

      Hi Mary, and thanks!! I think so too, especially with asparagus! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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