Spinach Salad with Sardines and Crispy Prosciutto
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Whole Living, June 2012
- Yield Serves 4
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Ingredients
- 1 lemon, zested, plus 3 tablespoons juice
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1/4 cup golden raisins
- 2 ounces thinly sliced prosciutto, torn into 3-inch pieces
- 8 cups baby spinach (6 oz)
- 1 can (4.25 ounces) sardines, packed in olive oil, drained
- 2 tablespoons freshly minced chives
Directions
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Whisk lemon juice and 3 tablespoons oil in a small bowl. Season with salt and pepper and stir in raisins.
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Heat oven to 400 degrees. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.
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Arrange spinach on a platter and top with sardines, prosciutto, lemon zest, and chives. Drizzle with dressing and adjust seasoning as necessary.
Cook's Note
Wilt Patrol
To keep greens fresh, cover with a damp kitchen towel before storing.
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