P=prosciutto, L=lettuce, T=tomato, and A=avocado. Yep, like a BLT but different. The addition of avocado makes (almost) everything taste better, and if you have yet to convert from bacon to prosciutto, it’s high time you did. Prosciutto is a thinly sliced Italian dry-cured ham. You can eat it uncooked, right out of the package, but for this recipe, I pan fry it, just as you would bacon. This gives it a nice, crunchy texture. The flavor is similar to bacon, but without all the added artificial flavors usually found in bacon. It is also less fatty.
If you’re in a hurry, you can use store-bought salad dressing. I’m not a Ranch fan, though it would be okay. I prefer a vinaigrette. The recipe for my White Wine and Herb Vinaigrette is below. It’s akin to an Italian Vinaigrette, and goes well with this salad. Unlike Ranch, it won’t weigh down and drown out the flavors of the greens or avocado, and yet it’s plenty flavorful enough in and of itself.
Hubby and I ate this salad as a main dish, along with a loaf of Rosemary Garlic Bread, and a glass of Kestrel’s Mourvedre. Perfect meal for a warm summer night on the patio… or even a cool, rainy night at the kitchen table working on a puzzle…
If you like this recipe, try PLTA Croissant Sandwiches.
White Wine and Herb Vinaigrette
Combine ¼ cup high quality white wine vinegar (I used an artisan Pinot Grigio vinegar), ½ cup good quality extra virgin olive oil, 1 tsp. minced thyme, 1 tsp. minced rosemary, 1 tsp. chopped parsley, 1 clove garlic, peeled and smashed, and salt and pepper to taste. Mix well, and let sit for a minimum of one hour to let flavors marry. Remove garlic clove before serving.
Use in any amount you like:
- Baby spring greens
- Prosciutto, uncooked or cooked
- Heirloom cherry tomatoes
- White Wine and Herb Vinaigrette