Combining lettuce varieties with spicy leaves really lifts this classic salad, but it is the inclusion of prosciutto that really makes it something special. Flavorful and delicate, you only need to add a few slices into the mix.
- Yield: 4 Servings
- Preparation Time: 30 Minutes
- Cooking Time: 10 Minutes
- 3½ cups green beans
- sea salt and freshly ground black pepper
- 3 tbsp chopped parsley
- 2 tsp lemon thyme leaves
- 1 tbsp chopped fennel
- 2 tbsp extra-virgin olive oil
- 4½ oz (125 g) mixed lettuce and spicy salad leaves
- 14 oz (400 g) jar artichoke hearts
- 4 slices prosciutto
- 16 black olives, pitted and chopped
- 4½ oz (125 g) cherry tomatoes
- 2 scallions, chopped
- 3 tbsp chopped chervil
For the dressing
- 0.33 cup extra-virgin olive oil
- ½ garlic clove, crushed
- 1½ tbsp balsamic vinegar
How to Make It
- Bring a pot of lightly salted water to a boil. Trim off the ends of the green beans and blanch in the boiling water for 5–7 minutes. Refresh in cold water and drain.
- Place the beans in a wide, shallow salad bowl. Season lightly with salt and pepper and sprinkle in half the parsley, lemon thyme, and fennel. Drizzle with the olive oil, toss, and set aside.
- Make the dressing by pouring the olive oil into a small bowl. Season with salt and pepper, and then whisk in the garlic and balsamic vinegar.
- Scatter the salad leaves over the beans, followed by the drained and halved artichoke hearts, thinly shredded prosciutto, olives, halved tomatoes, and scallions. Whisk the dressing again and drizzle it over the salad. Toss, sprinkle over the chervil, and serve.