This punchy salad is essentially a classic Caesar dressed up as a ham sandwich: romaine lettuce tossed together with pickles, croutons, a mustardy dressing, grated cheese, and, of course, ham. Rather than ordinary ham, I like to use prosciutto, which is saltier and sliced extra thin. The prosciutto is used in two ways: Half of it gets torn into bite-size pieces and tossed into the salad. The other half is crisped on the stove, then finely chopped. To preserve its texture, the crisped prosciutto should be treated as a garnish and added to each plate just before serving.
Directions
- Combine all the ingredients in a small bowl and whisk until smooth. Taste and adjust seasoning as desired. Set aside until ready to use. Dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- In a large bowl, combine the cubed bread with the olive oil and a large pinch of salt and toss to combine. Meanwhile, heat a large skillet over medium heat. When the pan is hot, add the bread and cook, stirring occasionally, for 7 to 10 minutes or until the bread cubes are golden brown all over with some areas of dark brown. The bread should still feel soft within. Remove to a bowl and let cool.
- Decrease the heat to medium-low and add 2 ounces of prosciutto. If the pan is too small for the meat to lie flat, just wait a moment; the slices will quickly shrink and make more room in the pan. Let cook for 8 to 10 minutes, flipping every minute or so, until the prosciutto is deep golden brown and crisp. Transfer to a cutting board and roughly chop before setting aside.
- Add the lettuce, cornichons, and croutons to a large salad bowl. Tear the remaining uncooked prosciutto into small, bite-size pieces and add most of them to the bowl as well, holding back a small amount for serving. Add the dressing and toss until the salad is well coated. Divide among plates, then top with the crispy prosciutto, the reserved uncooked prosciutto, black pepper, and lots of grated Parmesan. Serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.