Author Notes: Nothing beats a recipe born from cleaning out your fridge. A few simple tricks transformed a couple scraps of prosciutto, the butt of foccacia, and the bottom of the baby spinach bin into a bright and crunchy salad that will probably become a regular at my kitchen table. —lisina
Serves: two as a main or four as a side.
handfuls baby spinach
thin slices of prosciutto
good sized piece of rosemary focaccia (or any crusty bread)
tablespoons balsamic vinegar (or to taste)
tablespoons good olive oil
salt and fresh ground pepper to taste
- Place a large skillet over medium high heat. When the skillet is hot, lay the slices of prosciutto flat in the pan, a few at a time. The prosciutto will start to crisp and the fat will start to render. When the prosciutto is crisp but still pliable, remove it from the pan and set it aside. It will firm up as it cools.
- Slice your focaccia in half to expose the inside. Lay it in the pan and move it around so it soaks up all the rendered fat from the prosciutto. There won't be that much, but it will give the bread a nice flavor. Let the bread toast in the pan, flipping it so it toasts evenly.
- Add the spinach to a large salad bowl. Slice the shallot as thinly as possible and sprinkle on top of the spinach. Break up the prosciutto and chop the focaccia into croutons and add them to the bowl. Dress the salad with a few turns of balsamic and olive oil. Finish with a sprinkle of good salt and a few cranks of coarsely ground black pepper.