Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

15 minutes

Preparation Time

10 minutes

Cooking Time




4 baby gem lettuce, washed, quartered
2 tbsp extra virgin olive oil, plus extra to serve
sea salt and pepper to taste
6 slices prosciutto
Green yoghurt:
½ cup basil leaves
1 bunch chives, 1 tablespoons reserved to garnish
1/2 clove garlic
1 anchovy fillet
juice and zest of ½ lemon
2 tsp honey
¾ cup Jalna Greek yoghurt
25 g parmesan cheese, add in to the mix after you have finished with the blender, plus extra shavings to serve


For the dressing, place the basil, chives, garlic, anchovy fillet, lemon zest, lemon juice, honey, parmesan, 1 tablespoon of olive oil and a pinch of salt into the jug of a stick blender. Blitz until smooth and bright green. Place the yoghurt into a bowl and whisk through the herb mixture until smooth. Set aside.
Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium heat. Cook the prosciutto for 2-3 minutes, or until crispy. Remove and allow to cool before breaking into rough shards.
Arrange the lettuce wedges onto a serving platter and drizzle with the green yoghurt dressing.
Scatter the crispy prosciutto over the top and garnish with chives and a drizzle of extra virgin olive oil.
Arrows TOP