Bitter Greens Salad with Peas and Prosciutto

Preparation info
  • Makes


    • Difficulty


Appears in
Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

  • About

In this springtime salad, bitter greens are tossed with sweet peas and crispy prosciutto before being topped with nutty Parmesan, resulting in a marvelous combination of contrasting flavors and textures. A creamy dressing made with rich buttermilk and sour cream ties everything together and softens the bitterness of the greens.


For the Buttermilk-Parmesan Dressing

  • 1 cup (4 oz/115 g) grated Parmesan cheese


To make the dressing, in a blender, combine the Parmesan, buttermilk, olive oil, vinegar, lemon zest and juice, and garlic and blend on high speed until combined, about 30 seconds. Add the sour cream and a generous amount of pepper and blend on high speed for 30 seconds. Season to taste with salt. Set aside.

To make the salad, bring a saucepan three-quarters full of salted water to a bo