It’s like a Caesar but more maximalist
It is my opinion that a ham sandwich is a perfect food. I like mine with crusty bread slathered in mayo and mustard, packed with briny pickles and sweet, juicy lettuce. When paired with the salty ham, these ingredients create the perfect balance of salt, fat, acid, and, well, crunch. The sandwich format is ideal for lunch on the go—a picnic in the park or a packed lunch for work—but when I’m at home, I like to enjoy my ham sandwich in salad form. Like a classic Caesar, this salad starts with romaine, croutons, and lots of Parmesan. But with cornichons, ham, and a mustardy dressing coating every bite, it may just be my favorite salad.
Rather than ordinary ham, I like to use prosciutto, which is saltier and sliced extremely thin. I use it in two ways: fresh from the package and crisped on the stove. This creates a delightful mix of textures. The raw prosciutto is soft and ever so slightly chewy, while the cooked prosciutto adds a dazzling, salty crunch. Sliced cornichons and romaine lettuce contribute a different, juicier type of crunch, and both work to offset the rich saltiness of the cured meat. The cornichons add a much-needed punch of sourness—you can replace them with regular dill pickles if you like, but don’t leave them out entirely. The romaine forms the backbone of the salad. Iceberg lettuce works too, but stay away from red or green leaf lettuce—both are likely to go limp under the weight of the creamy dressing.
Croutons are key for bringing a bready element to this salad. I like my croutons crisp on the outside but still slightly chewy in the center, rather than teeth-shatteringly crunchy. To make them, I simply add cubed sourdough bread to a lightly oiled skillet and cook until toasted. Once the croutons are cooled, the salad can be assembled: first toss together the lettuce, pickles, freshly torn prosciutto, grated Parmesan, and croutons with the bright mayo-Dijon dressing until everything is evenly coated. I like to add the crisped prosciutto at the very end by scattering it over the top of the salad, so it won’t get soggy. Each serving should be topped with even more Parmesan cheese and a few extra pieces of fresh prosciutto because, let’s be honest, when it comes to a salad, more is more.