December 7, 2011

Shaved Salad with Prosciutto in Balsamic-Dijon Vinaigrette

Crispy, shaved vegetables with salty prosciutto bits in a tangy balsamic vinaigrette topped with crumbled feta cheese yields a delicious and healthy salad.  This is a beautiful, elegant side that compliments just about any entree.  I served mine with roasted beef tenderloin.  Shaved cucumber and purple cabbage are also nice additions to any shaved salad.  For a vegetarian spin, simply leave out the prosciutto.

  • 1 large zucchini
  • 1 large carrot 
  • 3 asparagus spears, ends trimmed 
  • 1 red bell pepper  
  • 1/4 c proscuitto, minced
  • Feta cheese, crumbled  
Balsamic-Dijon vinaigrette 
  • 1/4 c balsamic vinegar 
  • 1 tbsp Dijon 
  • 1/2 c extra-virgin olive oil 
  • 1/4 tsp salt, or to taste 
  • 1/8 tsp pepper, or to taste

Shave the zucchini, carrot and asparagus with a potato peeler.  Shave one layer of the red bell pepper and mince what remains of it.  Place the shaved vegetables in a large bowl.  Stir in the prosciutto.

In a medium bowl, whisk together the balsamic vinegar, Dijon and olive oil.  Season with salt and pepper, to taste.  

Pour the vinaigrette over the shaved vegetables and toss.  Sprinkle the crumbled feta cheese over all. 


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