Prosciutto Salad Bundles

  • prep time15 min
  • total time 15 min
  • serves 8
Michael Smith
Michael Smith Chef at Home

This colourful appetizer is pleasing to the eyes and the taste buds and will wow your guests.

85 Ratings
Directions for: Prosciutto Salad Bundles


1 juiced and zested lemon

1 Tbsp grainy mustard

1 Tbsp honey

¼ cup olive oil

Salt and pepper

8 slices prosciutto

1 lb(s) assorted mixed baby greens, arugula, Mache or mesclun

8 chives


1. Whisk the lemon juice, lemon zest, mustard, honey, oil, salt and pepper together until smooth. Lay the prosciutto slices flat on your work surface, leaving ample room between them. Bundle together 8-12 leaves of salad greens with the stems facing one direction. Place along the narrow edge of a prosciutto slice, with the stems lined up along one edge of the slice and the leaves protruding past the opposite edge. Repeat with another bundle of greens placing the second over the first so the stems overlap and face the other direction. Lay in a single chive so that it protrudes from both ends. Roll up tightly and cut in half through the centre of the roll (where the stems overlap). Turn each onto its cut side. You will have 16 bouquets of leaves held together at the base with a band of prosciutto. Arrange on a serving platter and drizzle with the honey mustard dressing.

See more: Vegetables, No-Cook, Appetizer, Pork, Salad, Quick and Easy

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