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.
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
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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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
- 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.
- 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.
- Drizzle each plate with a little balsamic vinegar and olive oil. Scatter grated parmesan on top and serve.
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.
Salad for supper is the best! (Well, if you can’t have macaroni and cheese, that is…) :)
I’m more of an arugula and spinach gal myself, but maybe that’s because I’ve never tried frisee….on it.
Joanne, you MUST try frisee. It’s delish and pretty, too!
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!
Yum, hazelnuts! And happy Easter to you, too. :)
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
I think you are absolutely right about the salmon…salmon and asparagus are a GREAT combo!
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 :)
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!)
Parmesan and olive oil are great combination. Thank you for this recipe!
Hi Mary, and thanks!! I think so too, especially with asparagus! :)