salad with prosciutto and grana

insalata al crudo saltato e grana

Servings 4


1 head radicchio, cut into 1/4-inch wedges
1/2 small head escarole, torn into small pieces
2 ounces prosciutto, roughly chopped
1/2 cup marinated mushrooms (from a jar or olive bar), halved or quartered, if large
2 ounces Grana Padano or Parmigiano-Reggiano cheese
Extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper



Arrange radicchio and escarole in a large serving bowl.
Heat a small nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes. Sprinkle warm prosciutto and mushrooms over salad. Shave cheese over the top. Drizzle with oil, and sprinkle with salt and pepper.