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Cherry and Prosciutto Salad with Creamy Mustard Dressing

Cherry and Prosciutto Salad with Creamy Mustard Dressing

I’m a salad kind of girl. Though I rarely post salad recipes, I actually eat quite a bit of salad, particularly in the summer. I don’t eat salad and call it dinner (I’m not that kind of salad girl), but I do eat salad for lunch and consider it a complete meal. I like my salad, often, with a side of bread. I suppose that sort of defeats the purpose of salad for some people, but I happen to disagree.

The one thing I’ll admit to is that I’m not usually very creative about salad dressing. If I’m being honest, I tend to dress my salad with one of three ingredients (or a combination of the three): good olive oil, vinegar, and lemon juice. I usually don’t get fancy with buttermilk or tahini or crème fraîche because, truth be told, my salads are usually a one person meal. And when I’m ‘cooking’ for myself, I tend to eat rather simply. I don’t cut my vegetables evenly, I don’t measure out my salt (so sometimes, I over-salt), I often eat out of a plastic mixing bowl because I prefer not to use two bowls. The days I work from home, I scarf down my salad at the dining room table, accompanied by my laptop and water bottle. I’ll often rip my salad leaves into pieces that are entirely too large, meaning that I inhale them like noodles, slurping and making a mess around me. Matt, the nanny, and the baby are usually out, so I don’t really care.

Cherry and Prosciutto Salad with Creamy Mustard Dressing

At work, I pile my salad high with tons of veggies, nuts, berries, grains, and protein (grilled chicken or tofu). I know there are those of you out there who believe that salad is a side, and I’m totally ok with that. This salad recipe is one I’ve been making obsessively since I spotted it in Nigel Slater’s Ripe. Cherry season is in full peak, and this combination is a stunner. Sweet cherries play with salty prosciutto and a creamy, tongue-tickling mustard dressing. Eat is as your main meal (with some crusty bread, cheese, and olives), or stick it on the side; it pairs well with pork, beef, and chicken. Drizzle the dressing with a light hand, and add more as needed, at the table. Kaboom, salad!

Cherry and Prosciutto Salad with Creamy Mustard Dressing

Cherry and Prosciutto Salad with Creamy Mustard Dressing
adapted from Nigel Slater’s Ripe
*serves two to three as a side, or two as a light lunch

For the salad:

4 large handfuls of salad greens
12-16 cherries, pitted and halved
3 1/2 ounces of prosciutto or thinly sliced cured coppa, ham, or speck

For the dressing:

1/2 -1 teaspoon of mustard
2 tablespoons of olive oil
2 teaspoons of red wine vinegar
3 tablespoons of heavy whipping cream
salt & freshly ground pepper

1. Combine the dressing ingredients in a small bowl and beat gently with a whisk or fork (until just combined and creamy; don’t overwhisk as you don’t want to end up with whipped cream).
2. Toss the salad leaves with the prosciutto in a large bowl. Sprinkle cherries on top; drizzle dressing over salad and serve.

Musical Pairings: Case Studies – This Is Another Life + Cherry and Prosciutto Salad with Creamy Mustard Dressing

Case-Studies-This-Is-Anther-Life  More on the Turntable.

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Posted by Kasey

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Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • http://londonbakes.blogspot.com Kathryn

    I pretty much could have written every word of this from needing a side of bread to the simple combination of olive oil, vinegar and lemon juice to leaving the leaves too large to eat daintily. This salad is definitely calling my name – that combo of juice cherries and salty ham sounds incredible.

  • http://www.turntablekitchen.com Kasey

    Yay, salad friends! I’m glad I’m not the only one who slurps my salad ;) xo

  • http://www.athoughtforfood.net/ Brian Samuels

    HA! My idea of a salad must have cheese in it… or beans… or nuts… or cheese. Oh, I already said that. Well, it has to have cheese. So, I understand your need to have bread and protein with all of your salads. And gosh does that pairing sound good! Cherry and prosciutto? Mind has been blown.

  • WithStyleGrace

    oh my gosh, we lead such similar lives. yes to all!

  • http://www.turntablekitchen.com Kasey

    I would usually agree with you about the cheese! But you can’t have cheese AND prosciutto…well, I guess you can :)

  • http://www.turntablekitchen.com Kasey

    Hahah. Yes, salad days for days :) x

  • http://www.dulanotes.com/ Nicole

    I love the sound of the sweet cherries, salty prosciutto and “tongue-tickling” (<—YES) mustard dressing! My CSA has been very greens heavy and I have totally made salad for dinner a few times, much to Marc's dismay, I'm sure :) I've been trying new vinaigrettes and Marc prefers particularly vinegar-heavy dressings. I've been defeating the purpose myself, by making cheddar popovers on the side, ha.

  • Sonja / A Couple Cooks

    Haha, this also sounds all too familiar — especially the ripping salad greens into too large of pieces. It’s comforting to know I’m not alone! Salad is my default meal and I must say I haven’t tired of it. My favorites are those which combine salty and sweet, which it sounds like this one does perfectly. Thanks for the beautiful idea, and confirmation that my salad-to-mouth shoving behaviors are not so unique :)

  • http://www.turntablekitchen.com Kasey

    Ha! Cheddar popovers sound like the PERFECT salad side dish, friend :)

  • http://www.turntablekitchen.com Kasey

    I do love a salty/sweet salad…make that, a salty/sweet anything :) Yay for salad!

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