Butter Lettuce Salad Recipe with Crispy Prosciutto and Corn
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This recipe is based on one of my favorite salads from Pizzana in Brentwood, California. During COVID lockdown this was one of my go-to takeout spots. Aaron and I would get a salad and a pizza for an easy date night. It’s no longer on their menu and since moving to New York I’ve been craving a similar salad. The butter lettuce is soft and mild, while the frisée is more bitter, balancing each other out in this salad. The charred corn adds sweetness and a slightly smoky flavor, and the crispy prosciutto adds saltiness and crunch. The salad is a delicious and refreshing way to start a meal or as a side salad.
Butter Lettuce Salad with Crispy Prosciutto and Corn
Table of contents
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.
How to Make Butter Lettuce Salad with Crispy Prosciutto and Corn
Step 1: Make 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.
Step 2: Char the corn.
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.
Step 3: Crisp the prosciutto.
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.
Step 4: Flip and continue to cook the prosciutto.
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.
Step 5: Crumble prosciutto.
Remove to a plate and crumble the prosciutto. Set aside until ready to use.
Step 6: Assemble and serve.
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,
Tips and Tricks for This Recipe
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.
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
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,
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