Blood Orange Salad with Prosciutto
Made with radicchio, oranges, crispy prosciutto, and some creamy mozzarella cheese this salad is one for the books!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad, Dinner
Cuisine: Italian
Servings: 6 people
- 1-2 heads red radicchio depending on the size
- 2-3 large balls fresh mozzarella torn into large chunks
- 1 blood orange cut into supremes and reserve the juice for the vinaigrette
- 1 cara cara orange cut into supremes and reserve the juice for the vinaigrette
- 6 thin slices of prosciutto
Lemon Herb Dressing
- 1 lemon juiced
- reserved juice from the supremed citrus
- 3 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 shallot finely minced
- 2 cloves garlic finely minced
- Kosher salt and freshly cracked black pepper to taste
- 1 teaspoon fresh thyme finely chopped
For the Prosciutto
Heat oven to 400 degrees and line a baking sheet with parchment paper. Lay the prosciutto slices on a rimmed baking sheet. Bake until the slices start to shrivel and turn golden, 10-12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly. Cool on the rack until crispy. Tear into pieces for the salad.
- This salad would be great served alongside steak, chicken, or fish.
- This salad is best served when prepared.
Serving: 1g | Calories: 417kcal | Carbohydrates: 9g | Protein: 19g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 538mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 599IU | Vitamin C: 27mg | Calcium: 409mg | Iron: 1mg