During the holidays when we’re surrounded by so much rich food, a salad can be the perfect antidote. As a side or first course with a celebration dish like roast beef or Fettuccine Alfredo, its freshness is a welcome contrast. Especially when it’s dressed with a bright, tangy vinaigrette. This winter salad with prosciutto, hazelnuts and pomegranate vinaigrette is exactly that kind of salad – simple but special, and as an added bonus it even has a pretty, Christmas-y red and green palette.
If you’re familiar with my Salad Matrix, you know I want every salad to have a combination of textures and flavors. This winter salad only has six ingredients (if you count the dressing as one), but still it combines salty with sweet and creamy with crunchy and juicy.
The juiciness comes from the pomegranate seeds, of course, but also the cucumber, which is the only other vegetable in this salad besides the lettuce. Be sure to use the English hothouse variety with its almost-nonexistent seeds and thin skin. Cut the cucumber as thin as you possibly can, using a mandoline if you have one, or a sharp knife and a steady hand if you don’t.
The dressing is a variation on my Basic Vinaigrette, sweetened and thickened with syrupy pomegranate molasses. (Look for pomegranate molasses in the international aisle at the grocery store, or try a Middle Eastern market. Its sweet/tart flavor is unique, but if you can’t find it, then make this salad with one of the other vinaigrette variations that uses a thick, sweet vinegar, such as fig or a high-quality aged balsamic.)
The bright red color and juicy sparkle of pomegranate seeds elevate this salad to holiday status, but you can omit them if pomegranate is not in season.
Making this winter salad ahead:
- The hazelnuts can be toasted in advance, and the dressing can be made ahead. If you’re making the dressing more than a few hours ahead, store it the refrigerator, and then bring it out to come to room temperature 30 minutes before making the salad.
- Once you’ve dressed the salad, serve it immediately, and don’t keep leftovers.
To see this recipe as part of a Christmas Eve menu, complete with a game plan with timing for every step, read my post for Christmas Eve 2020.
Winter Salad with Prosciutto and Pomegranate Vinaigrette
Ingredients
- ¼ cup chopped hazelnuts
- 4 tablespoons Basic Vinaigrette, Pomegranate Molasses variation, divided, plus additional for serving
- 3 ounces (about 4 cups lightly packed) green and red baby lettuces
- ½ cup thinly sliced English hothouse cucumber
- 4 thin slices of prosciutto, about 2 ounces
- ½ cup fresh pomegranate seeds
Directions
- Step 1 Toast the chopped hazelnuts in a dry skillet over medium heat for about 5 minutes, stirring occasionally, just until they’re golden brown. Remove them to a small plate and let them cool completely.
- Step 2 While the hazelnuts cool, make the Pomegranate Molasses Vinaigrette.
- Step 3 Combine the baby lettuce and the cucumber slices in a large bowl and add 2 tablespoons of the vinaigrette. Toss to coat the lettuce and cucumbers thoroughly with the dressing. Transfer the dressed lettuce and cucumbers to a serving platter or individual salad plates.
- Step 4 Cut each slice of prosciutto in half lengthwise into two thin strips. Roll each strip into a loose coil. Tuck the prosciutto rolls into the salad(s) (two rolls per plate if plating individual salads). Scatter the toasted hazelnuts and pomegranate seeds over the top of the salad(s), and the drizzle with the remaining 2 tablespoons of dressing.
- Step 5 Serve with additional dressing on the side.
