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Spinach Salad with Prosciutto and Persimmon

5.0(78)

This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.

by Melissa Clark

Open original recipe

Easy, Weeknight, Main Course, Side Dish

Servings

(2–4)

Total time

40 min

Calories / serving

331 kcal

Ingredients (10)

serves

4 tablespoons extra-virgin olive oil, more to taste
2 garlic cloves, crushed and peeledgarlic
2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf
2/3 cup coarsely grated Parmigiano-Reggiano cheeseparmesan
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper, more to taste
2 teaspoons sherry vinegar, more to tastesherry
2 quarts fresh spinachspinach
3 ounces thinly sliced prosciutto, torn into stripsprosciutto
1 firm fuyu persimmon, trimmed, quartered and thinly slicedpersimmon

Instructions (3 steps)

01Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.
02In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.

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Rich recipe — supports nutrition-aware planning.