Tuscan White Bean and Prosciutto Salad

 
 

I know people don't like salads in the winter.  I am one of those people. But this salad is a hearty salad that will warm you up on even the coldest of days.  

This is a salad I will often order from Le Pan Quotidien.  Yes, Le Pan is a chain, but it is one of the few chains that doesn't actually feel too much like a chain and it's one of the few chains in Manhattan that finds its way out of Midtown and in to other neighborhoods in the city. It is a communal table boulangerie and patisserie with a selection of soups, salads, sandwiches and desserts.  And thanks to Mayor Bloomberg and his hatred of fats, trans fats, and salt, which he is trying to ban from every restaurant in the city, I know that this salad contains 420 calories. 

I decided that I love this salad so much, I wanted to start making it at home.  And for the price of one salad at Le Pan, I could make it 5 times at home.  For 60 less calories (if my iPhone math serves me correctly). Holla! 

When making salads, I often like to season every single component of the salad separately. I will add salt and pepper to the greens (something that is often overlooked in the seasoning process but adds huge flavor when done) and then to the white beans.  Don't tell Bloomberg. 

I toss peppery arugula with some homemade pesto with my hands. Yes, they do smell like pesto afterwards, but the best way to mix a salad is by hand to ensure that it is not overdressed. Garlicky hands be damned! Then, I add thin strips of tender and salty prosciutto, slices of sharp parmesan cheese, creamy white beans, and top it with some homemade croutons (the best type of croutons, in my opinion). This is a salad I could eat winter, spring, summer or fall (all you have to do is call and I'll be there, yes IIIII will . You got a friend... doo doo do dooo).

Oh, and I apologize for the poor photos. I was having major lighting problems. Daylight savings time can't come fast enough.

Tuscan White Bean and Prosciutto Salad (makes 1 salad)

1 loosely packed cup fresh arugula

1/3 cup cooked (or canned) white beans such as Great Northern or Cannelini

2 slices thinly sliced prosciutto

1/2 oz thinly sliced parmesan 

1 tablespoon pesto

1 or 2 slices fresh white country bread, crusts removed (if you don't have bread or don't want to make your own croutons, store bought is ok)

Extra-virgin olive oil

Preheat the oven to 350F.  Tear the bread into large pieces (size or conformity doesn't matter. I can look rustic). Brush with extra-virgin olive oil and place on a baking sheet.  Bake in the oven for 10 minutes or until the bread is golden brown. Set aside and let cool. 

Season greens with salt and pepper.  Add pesto and toss to coat.  

In a separate bowl, season white beans with salt and pepper and add to the salad.  Shred the prosciutto into pieces and add prosciutto and parmesan to the salad. Add croutons and serve. 

 
 

Comments

[Tangled Noodle]

I love it when a salad is more of a meal - there are times when I simply don't want a plateful of protein and carbs (thought admittedly, these times are generally rare). Love this!! Thanks so much for the tip about seasoning the greens; I never considered doing so but can imagine how the flavor of the finished dish would be even more intense.

[5 Star Foodie]

A lovely salad with white beans & prosciutto!

[Katie @ Cozydelicious]

I totally adore pesto as a salad dressing - and you are right about tossing with your hands! I do the same thing because I just hate overdressed salad, which can easily happen with pesto. This looks wonderful! My husband is a huge proscuitto and pesto fan, so I'll have to make this for him (although I'm not much of a proscuitto lover, which is sad, but I'm thinking a few sun dried tomatoes might be a nice sub).

[Jennifer]

This looks absolutely phenomenal! What a hearty dish!

And Mayor Bloomberg will never rid NYC of salt. I'm just sayin'.

[DailyChef]

Looks delicious! I also like my salads to feel a bit more substantial. If I'm hungry 30 minutes after I ate, I just end up eating more than I would have in the first place!

[Eliana]

The salad (and the pics) looks wonderful Teanna :)

[Jessica]

I think this looks perfect for winter...I love stick to your ribs salads!

[Jen]

I love this salad! I will definitely be trying this one!

[grace]

pesto-scented hands, eh? i sense a new lotion aroma in the works! :)

[jenn (Bread + Butter)]

I like to eat salads anytime. But if it's during winter I have to have something else with it or mixed into it.There's a Le Pan near me. I haven't had their salads yet. I'll have to stop by for lunch.

[dining room table]

Oh yes! My mother will surely love this salad! She likes any kinds of beans in her food.

[Dan]

I now know it was fate. I swear to god I did not see your blog before suggesting Le Pain Quotidien. Does that mean you had this meal two day in a row? Is it that good a salad?!

[Jen @ My Kitchen Addiction]

Yum... Love this! I cannot get enough prosciutto and teh addition of white beans sounds amazing.

[Cheri]

My mouth is watering Teanna! Your description of this salad just makes me want to run out and get the ingredients RIGHT NOW! Bookmarking because I simply must make it!

[LunchMenuShop]

Thank you for this recipe.

I had a cook mental block with prosciutto and always to try it as a salad.

This is perfect! Now I am not a big fan of beans, grew up with it at home rice and beans quite often but I am open to try it.

[NFL Jerseys]

I like to eat salads anytime. But if it's during winter I have to have something else with it or mixed into it.

[oval mirrors]

A hot salad for winter,it is great.I try it.

[Oval Mirrors Gal]

It is a good recipe that I can have salad in winter too.

[Wood Dining Table Gal]

Yammie! Tuscan White Bean and Prosciutto Salad is excellent and I love those. I recommend all to join in.

[Supra Shoes]

Your essay is good except for some spelling mistake.