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Wild Leek and Prosciutto Salad

by in May 2004

Total Time: 45

Yield: 6 servings

Everything in this salad can be prepared ahead of time, and you can substitute scallions (white parts only) for the wild leeks.

Ingredients:

  • 1-1/2 pounds carrots, peeled and sliced diagonally to form thin 2-inch ovals
  • 1/2 teaspoon salt, divided
  • 1/2 cup water
  • 18 wild leek bulbs (white part only), washed and trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • Honey-Mustard Dressing
  • 1/2 pound prosciutto, thinly sliced
  • 3 cups baby spinach leaves
  • 3/4 cup fresh basil leaves, sliced very thin (chiffonade)

Instructions:

In a roomy saut
Updated Tuesday, April 27th, 2004
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