Romaine and Watercress Salad with Asparagus and Prosciutto

Name: Romaine and Watercress Salad with Asparagus and Prosciutto
Ingredients: 1 tablespoon, sherry vinegar; 1 1/2 teaspoons, very finely minced shallot; 1/2 teaspoon, mayonnaise; 1/2 teaspoon, Dijon mustard; 1/8 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 small head, romaine lettuce, torn into bite-size pieces (7 cups); 3 ounces (3 cups), watercress, torn into bite-size pieces; 3 ounces, asparagus, trimmed and shaved lengthwise; 1 1/2 ounces, thinly sliced prosciutto, cut into ½-inch pieces; 3 tablespoons, pine nuts, toasted, divided

Side Dishes
Vegetables
Salads

By Keith Dresser ･ Appears in Cook's Illustrated March/April 2019

It starts with skipping packaged greens and returning to the classic way of making salad—using crisp, mature head lettuces.

SERVES 4

TIME 25 minutes

Romaine and Watercress Salad with Asparagus and Prosciutto

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