Gem Salad with Crispy Proscuitto, Burrata and Grilled Zucchini

Gem Salad with Crispy Proscuitto, Burrata and Grilled Zucchini

Preparation

1. To make the dressing, combine 6 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/8 cup fresh basil, 2 cloves of garlic, 1 tsp sugar, salt, and pepper in a blender or food processor. Blend until well combined.

2. In a pan over medium-high heat, fry the pieces of torn prosciutto until crispy, about 5 minutes.

3. Slice 1 zucchini into thin strips and grill for a few minutes on each side.

4. Wash and then slice 4 heads of little gem lettuce in half, then arrange it on a large platter. Top with crispy prosciutto, grilled zucchini, burrata and peas. Drizzle dressing overtop and serve family style.

Ingredients

• 4 heads of little gem lettuce 

• 3-5 slices of prosciutto, torn 

• 1 ball of burrata 

• 1/2 cup of fresh peas 

• 1 zucchini, sliced into strips 

• 6 tbsp extra-virgin olive oil 

• 2 tbsp red wine vinegar 

• 1 tbsp lemon juice 

• 1/8 cup fresh basil 

• 2 cloves of garlic 

• 1 tsp sugar 

• Salt pepper to taste