Provencal Salad
By
Stephanie Kinturi
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Ingredients
Salad
- 1 bag romaine lettuce chopped
- 4 large eggs hardboiled and sliced into circles
- 10 medium radishes cut into quarters (use 5 red and 5 yellow if you can)
- 1 whole seedless cucumber sliced on the diagonal
- 1/4 pound fresh proscuitto chopped
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
Dressing
- 1 Tbsp sweet mustard
- 2 Tbsp salad vinegar
- 3 - 4 Tbsp light olive oil
- 1 clove garlic minced
Ingredients
Salad
Dressing
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Instructions
- For a unique presentation, arrange the salad ingredients on a rectangular platter. For example, lettuce in the middle, eggs and radishes on one side and cucumber and proscuitto on the other side
- Sprinkle the eggs with black pepper, and radishes with salt (this brings out the flavor)
- Combine mustard, vinegar and garlic in a small bowl. Add oil slowly while stirring vigorously with a wire whisk. Drizzle over the salad and serve immediately
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