Follow these steps for perfect results
Red leaf lettuce
torn
Onion
sliced
Prosciutto
sliced
Extra virgin olive oil
Lemon juice
Usukuchi soy sauce
Salt
Black pepper
freshly ground
Gather all ingredients for the salad and dressing.
If using fresh lemon, juice it. Alternatively, use Pokka lemon juice for convenience.
Thinly slice the onion using a peeler or slicer.
Soak the sliced onion in water for 10 minutes to reduce its sharpness.
Drain the soaked onion.
Tear the red leaf lettuce into bite-sized pieces along the fibers.
Rinse the torn lettuce with water and drain.
Prepare the dressing by combining extra virgin olive oil, lemon juice, usukuchi soy sauce, salt, and black pepper in a bowl.
Whisk the dressing ingredients together until well combined.
Place the lettuce on a serving plate.
Top the lettuce with slices of prosciutto.
Arrange the drained onion slices over the prosciutto.
Pour the dressing evenly over the salad.
Serve immediately.
Expert advice for the best results
For a sweeter dressing, add a touch of honey or maple syrup.
To add some crunch, sprinkle toasted pine nuts or slivered almonds on top.
The salad can be prepared in advance, but add the dressing just before serving to prevent the lettuce from wilting.
Everything you need to know before you start
5 minutes
Lettuce and dressing can be prepared separately in advance, but assemble just before serving.
Arrange the salad artfully on a plate, ensuring a balance of colors and textures. Garnish with a sprig of parsley or a drizzle of balsamic glaze.
Serve as a light lunch or a side dish to grilled meat or fish.
Pair with crusty bread for a complete meal.
Pairs well with the saltiness of the prosciutto and the acidity of the lemon dressing.
Light and refreshing, complements the salad's flavors without overpowering them.
Discover the story behind this recipe
Salads are a common dish in Italian cuisine, often served as a light appetizer or side dish.
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