Christmas Salad with Pomegranate and Lettuce
A festive Christmas salad with pomegranate and lettuce, featuring crispy prosciutto, tender asparagus, and an aromatic homemade dressing. Fresh, elegant, and full of color—perfect for a holiday table.
A festive Christmas salad with pomegranate and lettuce, featuring crispy prosciutto, tender asparagus, and an aromatic homemade dressing. Fresh, elegant, and full of color—perfect for a holiday table.
Info
Prep Time:
10mCook Time:
20mDifficulty Level:
Ingredients
Servings: 4
For the Salad
- 200 g mixed lettuce (red and green lollo), roughly chopped
- 1 bunch asparagus, tender and bright green
- 6 slices prosciutto
- 1 cup pomegranate seeds
- Parmesan shavings, for serving
For the Dressing
- ⅓ cup olive oil
- ½ cup pomegranate juice
- 2 tbsp lemon juice
- 1 tsp honey or sugar
- 1½ tbsp dried basil
- 1 tbsp mustard
- Salt
- Freshly ground black pepper
Directions
Begin by making the crispy prosciutto. Line a baking tray with parchment paper and arrange the prosciutto slices in a single layer.
Bake in a fan-assisted oven at 200°C (390°F) for about 10 minutes, until golden and crisp like chips. Transfer to paper towels to drain.
Trim the asparagus (ends and outer skin) and reserve 2–3 tender raw pieces for garnish.
Blanch the remaining asparagus in boiling salted water for 2 minutes, then immediately transfer to a bowl of ice-cold water to stop the cooking. Drain and pat dry.
Place the chopped lettuce on a serving platter and add the blanched asparagus, cut into large pieces.
Add the pomegranate seeds.
Combine all the dressing ingredients in a blender and blend for 1 minute, until smooth and emulsified.
Drizzle the dressing over the salad and toss gently to coat.
Break the crispy prosciutto into large pieces and scatter over the salad.
Finish with the reserved raw asparagus slices and parmesan shavings.
Recipe Tips
For extra freshness and crunch, assemble the salad just before serving and add the dressing at the last moment to keep the lettuce and prosciutto perfectly crisp.
Begin by making the crispy prosciutto. Line a baking tray with parchment paper and arrange the prosciutto slices in a single layer.
Bake in a fan-assisted oven at 200°C (390°F) for about 10 minutes, until golden and crisp like chips. Transfer to paper towels to drain.
Trim the asparagus (ends and outer skin) and reserve 2–3 tender raw pieces for garnish.
Blanch the remaining asparagus in boiling salted water for 2 minutes, then immediately transfer to a bowl of ice-cold water to stop the cooking. Drain and pat dry.
Place the chopped lettuce on a serving platter and add the blanched asparagus, cut into large pieces.
Add the pomegranate seeds.
Drizzle the dressing over the salad and toss gently to coat.
Break the crispy prosciutto into large pieces and scatter over the salad.
Finish with the reserved raw asparagus slices and parmesan shavings.
