Romaine Salad with Provolone and Prosciutto: A Symphony of Simplicity

There are some dishes that, despite their humble origins, manage to steal the show. This Romaine Salad with Provolone and Prosciutto is one of them. I remember the first time I encountered it, many years ago, at a boisterous family gathering. It was served alongside a rich, hearty pasta, and I initially dismissed it as a mere afterthought – a polite nod to freshness. But oh, how wrong I was! That first bite was a revelation: crisp romaine, the salty bite of prosciutto, the creamy tang of provolone, all brought together by a zesty lemon vinaigrette that sang on the palate. It wasn’t just a salad; it was a palate cleanser, a bright counterpoint that elevated the entire meal. Even now, the aroma of fresh lemon zest and good olive oil transports me back to that table, a testament to the power of simple, quality ingredients treated with respect.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4-6
• Yield: 1 large salad
• Dietary Type: Can be adapted to vegetarian by omitting prosciutto

Ingredients

This salad is a masterclass in how a few well-chosen ingredients can create something truly memorable. The beauty lies in the quality and freshness of each component.

• For the Vinaigrette:

  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar

• For the Salad:

  • 1 (10 ounce) package romaine lettuce, chopped
  • 1/4 cup red onion, thinly sliced
  • 1 fire-roasted red pepper, diced
  • 3 slices prosciutto, diced (about 2 oz.)
  • 4 ounces provolone cheese, cubed
  • 1/2 cup Kalamata olives, pitted

Equipment Needed

For this straightforward salad, you won’t need any fancy gadgets. The essentials are:

• A large salad bowl for mixing and serving
• A whisk for emulsifying the vinaigrette
• A measuring cup and spoons
• A knife and cutting board for preparing the ingredients

Instructions

The genius of this salad is its utter simplicity and the speed at which it comes together. No cooking is involved, allowing the vibrant flavors of the raw ingredients to shine.

1. Begin by preparing the vinaigrette. Take one of the lemons and carefully grate the zest directly into your large salad bowl. This step is crucial for capturing that bright, aromatic essence without the tartness of the juice.
2. Next, juice both lemons. You’ll want to ensure you have at least 4 tablespoons of fresh lemon juice. If you find you’re a little short, you can always squeeze a bit more from the lemons.
3. To the lemon juice and zest in the bowl, add the extra virgin olive oil, salt, black pepper, and sugar.
4. Using your whisk, vigorously whisk these ingredients together until they are well blended and the dressing has emulsified, meaning the oil and lemon juice have combined into a harmonious, slightly thickened dressing. Taste and adjust seasoning if necessary.
5. Now, it’s time to assemble the salad. Add the chopped romaine lettuce to the bowl with the dressing.
6. Follow with the thinly sliced red onion, diced fire-roasted red pepper, diced prosciutto, cubed provolone cheese, and pitted Kalamata olives.
7. Finally, toss everything together gently but thoroughly. Ensure all the ingredients are well coated with the bright, tangy vinaigrette. The key here is to toss just before serving to maintain the crispness of the romaine.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest recipes can be elevated with a few insider tips. Here’s how to make your Romaine Salad with Provolone and Prosciutto truly exceptional:

• Quality Ingredients are Paramount: With so few components, the quality of each ingredient truly sings. Invest in the best extra virgin olive oil you can find, fresh, crisp romaine, and good quality provolone and prosciutto.
• Chilling is Key: For the most refreshing salad, ensure your romaine lettuce is thoroughly chilled before you begin. You can even give it a quick spin in a salad spinner after washing to remove excess moisture, which helps the dressing adhere better.
• Prosciutto Presentation: While dicing the prosciutto is efficient, for a more elegant presentation, you could also tear it into smaller, rustic pieces.
• Customizing the Olives: If Kalamata olives aren’t your preference, feel free to substitute with other briny olives like Cerignola or Castelvetrano, but always ensure they are pitted.
• The Provolone Punch: For an extra layer of flavor, consider using a slightly aged provolone, which will have a more pronounced nuttiness.

Serving & Storage Suggestions

This salad is at its absolute best when served immediately after tossing. The crispness of the romaine is its defining characteristic.

• Serving: Present the salad in a large, attractive bowl. You can garnish with a few extra shavings of provolone or a sprinkle of fresh parsley if you wish, though it’s perfectly wonderful as is. It’s an ideal accompaniment to rich pasta dishes, grilled meats, or even as a light lunch on its own.
• Storage: Leftovers are a rare commodity with this salad, as it tends to disappear quickly! However, if you do have any, store any undressed components (romaine, veggies, cheese, prosciutto) separately in airtight containers in the refrigerator. The dressing can also be stored separately in an airtight container. Do not store the tossed salad, as the romaine will become limp and unappetizing. If you must store dressed salad, it will likely only keep for a few hours in the refrigerator before the texture is compromised.

Nutritional Information

This salad offers a delightful balance of fresh vegetables, savory cured meat, and creamy cheese. Please note that nutritional information can vary based on specific ingredient brands and exact quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	265.2	–
Calories from Fat	208	–
Total Fat	23.2 g	35 %
Saturated Fat	7 g	35 %
Cholesterol	19.6 mg	6 %
Sodium	669.9 mg	27 %
Total Carbohydrate	8.2 g	2 %
Dietary Fiber	3 g	12 %
Sugars	2.7 g	10 %
Protein	8.7 g	17 %

Variations & Substitutions

While this salad is perfection in its classic form, feel free to play with it and make it your own.

• Vegetarian Delight: Simply omit the prosciutto for a delicious vegetarian option. The salad remains incredibly flavorful.
• Add Crunch: Toasted pine nuts, slivered almonds, or even crispy croutons can add a delightful textural contrast.
• Creamy Element: For an even creamier salad, consider adding some avocado cubes.
• Spice It Up: A pinch of red pepper flakes added to the vinaigrette can introduce a subtle warmth.
• Herbaceous Notes: Fresh chopped parsley or basil can be a beautiful addition, tossed in with the salad.

FAQs

Q: Can I make the dressing ahead of time?
A: Absolutely! The vinaigrette can be made a day or two in advance and stored in an airtight container in the refrigerator. Whisk it again before tossing with the salad.

Q: My romaine lettuce isn’t very crisp. What can I do?
A: If your romaine isn’t as crisp as you’d like, try soaking it in ice water for about 15-30 minutes before draining and drying thoroughly.

Q: Is it okay to substitute the provolone cheese?
A: While provolone offers a lovely mild, slightly sharp flavor, you could experiment with a good quality mozzarella, fontina, or even a sharp white cheddar, though the flavor profile will change.

Q: What kind of red pepper is best?
A: Fire-roasted red peppers, often found jarred in the produce section, add a wonderful smoky depth. If unavailable, good quality roasted red peppers from a jar will work well.

Q: How much prosciutto should I use?
A: The recipe calls for about 2 ounces, which is roughly 3 slices. This provides a salty counterpoint without overwhelming the other flavors.

Final Thoughts

This Romaine Salad with Provolone and Prosciutto is more than just a side dish; it’s a testament to the power of simplicity and the magic that happens when you pair excellent ingredients with a bright, zesty dressing. It’s the kind of salad that makes you pause, savor, and appreciate the beauty of fresh flavors. I encourage you to whip up this delightful salad the next time you need a refreshing accompaniment or a light, satisfying lunch. Don’t be surprised if you find yourself reaching for leftovers until the very last bite – I know I always do! Serve it alongside your favorite pasta or grilled protein, and witness how this uncomplicated salad steals the spotlight.