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Butter Lettuce Salad Recipe with Crispy Prosciutto and Corn
A creamy parmesan and oregano dressing is drizzled over a bed of butter lettuce, frisée with charred corn, and crispy prosciutto.
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This butter lettuce salad with crispy prosciutto and corn is inspired by one of my favorite dishes from Pizzana in Brentwood – a go-to takeout spot for us in Los Angeles. Since it’s no longer on their menu and I’ve since moved to New York, I wanted to recreate the flavors at home. Tender butter lettuce and slightly bitter frisée create the perfect base, while charred corn adds sweetness and a smoky note. Crispy prosciutto brings salty crunch, making this salad both refreshing and satisfying. Serve it as a light starter, side salad, or even pair it with pizza for a perfect at-home date night. For a more complete meal try pairing with my favorite burrata pizza or loaded baked potato pizza.
Why You’ll Love This Recipe
- Fresh & Balanced – Buttery lettuce and bitter frisée complement each other beautifully while charred corn adds natural sweetness with a hint of smokiness.
- Restaurant-Inspired – A take on a beloved Pizzana salad, recreated for home cooking.
- Versatile – Works as a light starter, side dish, or paired with pizza or pasta for a complete meal.
Key Ingredients in This Recipe
- Butter lettuce – Butter lettuce (which includes Boston and Bibb lettuce) has tender, thin leaves that are almost silky in texture. I love using this delicate lettuce for this salad in addition to frisée though it can easily be swapped with romaine.
- Frisée – Frisée is a curly tougher endive with a bitter flavor. While it can sometimes be difficult to find in grocery stores it is more easily found at farmer’s markets. This is because frisée is a relatively delicate vegetable that does not travel well.
- Prosciutto – Prosciutto is a type of cured ham that is made by salting and drying the whole hind leg of a pig. It is often thinly sliced and served as an appetizer or added to salads. When broiled until crispy on both sides, it adds a salty and crunchy element to dishes.
- Oregano – Fresh leaves of oregano are added to the vinaigrette recipe along with Parmesan and a touch of Greek yogurt to make the herby and slightly creamy dressing.
- Parmesan – I recommend using freshly grated Parmesan for the dressing and for garnishing this salad. Grating the cheese (I like to use a microplane) gives the cheese an airiness so it almost melts into the dressing and into your mouth.
- Corn – Ears of corn are cooked over the open flame on a gas stove until they are charred all over to give it a smokey finish. This can also be done in the broiler of an oven or in a cast iron pan over high heat.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The butter lettuce and frisée can be swapped for another green such as torn pieces of romaine or green leaf lettuce.
- While I like how quickly the prosciutto can be crisped, crumbled bacon can also be used.
How to prep this salad in advance
- The dressing can be made ahead of time and stored refrigerated in an airtight container for up to 3 days in advance. If the mixture separates, simply whisk it before serving.
- Crisp the prosciutto then crumble and store in a resealable plastic bag for up to a day in advance.
- Char the corn cobs then either wrap in plastic wrap and refrigerate until ready to serve, or cut the kernels off the cob and store refrigerated in an airtight container until ready to use, up to 3 days in advance.
- To prep the lettuce in advance, wash and dry the leaves then add to a salad bowl and cover with a damp paper towel. Store in the refrigerator until ready to assemble and serve, up to 3 hours.
Pro tip
Dry the Lettuce – Make sure your lettuce and frisée are well-dried after washing so the dressing clings properly.
How to Make Butter Lettuce Salad with Crispy Prosciutto and Corn (Step-by-step)
Add the Parmesan, olive oil, vinegar, oregano, Greek yogurt, shallot and mustard to the bowl of a food processor or blender. Puree until smooth then season to taste with salt and pepper. Cover and refrigerate in an airtight container until ready to use, up to 3 days in advance.
Set the ears of corn over a gas burner on high heat (or on a baking sheet in the oven set to broil on high). Roast until the ears of corn are charred all over, turning occasionally, about 4 minutes total. Remove to a cutting board and cut the kernels off the cob.
Heat oven to broil on high. Lay the slices of prosciutto out on a baking sheet in a single layer. Broil until the prosciutto is golden, about 1 to 2 minutes.
Flip the prosciutto with tongs and continue to broil until crispy, about an additional minute. Be sure to check on the prosciutto frequently so it does not burn.
Remove to a plate and crumble the prosciutto. Set aside until ready to use.
Add the butter lettuce and frisée to a large salad bowl. Add ⅓ cup of the dressing and toss to combine. Then, add more dressing if desired. Top with the corn, crumbled prosciutto, Parmesan and radish slices. Toss to combine once more and serve immediately.
Serving Suggestions
- As a Starter – Serve before pizza, pasta, or roasted chicken for a light, refreshing beginning.
- With Pizza Night – Just like at Pizzana, this salad pairs perfectly with a classic margherita or white pizza.
- Alongside Grilled Meats – Works well with grilled steak, salmon, or pork chops to balance richer proteins.
- For Entertaining – Serve family-style in a large bowl so guests can help themselves.
FAQ – Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but keep the dressing separate until just before serving to prevent the lettuce from wilting. You can crisp the prosciutto and char the corn in advance.
What can I substitute for prosciutto?
Crispy bacon or pancetta work well, or omit entirely for a vegetarian version.
Do I have to use frisée?
No, you can replace it with arugula or endive if you prefer a different flavor balance.
Can frozen corn be used instead of fresh?
Yes! Just thaw and char it in a skillet for similar flavor and texture.
What dressing works best?
A light vinaigrette like this Parmesan oregano dressing or lemony dressing pairs best, letting the fresh flavors shine.
Other Recipes to Try
If you enjoy this butter lettuce and frisée salad recipe, give these a try follow me on Instagram:
Summer Butter Lettuce Salad with Crispy Prosciutto and Corn
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Ingredients:
For the Parmesan oregano dressing:
- 1 cup freshly grated Parmesan
- ½ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ¼ cup fresh oregano leaves
- 2 tablespoons Greek yogurt
- 1 tablespoon diced shallot
- 1 teaspoon Dijon mustard
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For assembly and serving:
- 2 ears corn
- 6 slices prosciutto
- 1 large head butter lettuce, leaves separated and torn
- 1 small head frisée, leaves separated and torn
- ½ cup freshly grated Parmesan cheese
- 2 radishes, thinly sliced
Instructions:
For the Parmesan oregano dressing:
- Add the Parmesan, olive oil, vinegar, oregano, Greek yogurt, shallot and mustard to the bowl of a food processor or blender. Puree until smooth then season to taste with salt and pepper. Cover and refrigerate in an airtight container until ready to use, up to 3 days in advance.
For assembly and serving:
- Set the ears of corn over a gas burner on high heat (or on a baking sheet in the oven set to broil on high). Roast until the ears of corn are charred all over, turning occasionally, about 4 minutes total. Remove to a cutting board and cut the kernels off the cob.
- Heat oven to broil on high. Lay the slices of prosciutto out on a baking sheet in a single layer. Broil until the prosciutto is golden, about 1 to 2 minutes.
- Flip the prosciutto with tongs and continue to broil until crispy, about an additional minute. Be sure to check on the prosciutto frequently so it does not burn.
- Remove to a plate and crumble the prosciutto. Set aside until ready to use.
- Add the butter lettuce and frisée to a large salad bowl. Add ⅓ cup of the dressing and toss to combine. Add more dressing if desired. Top with the corn, crumbled prosciutto, Parmesan and radish slices. Toss to combine once more and serve immediately.
Notes:
Replace the frisée with arugula or endive if you prefer a different flavor balance. Make sure your lettuce and frisée are well-dried after washing so the dressing clings properly.
Nutrition:
Calories: 518kcal | Carbohydrates: 19g | Protein: 18g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 771mg | Potassium: 606mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5035IU | Vitamin C: 19mg | Calcium: 501mg | Iron: 3mg
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