Return to Content

Wild Leek and Prosciutto Salad

Wild Leek and Prosciutto Salad
0 votes, 0.00 avg. rating (0% score)
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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111