peas, prosciutto & parmesan salad

Just before I could catch my breath, I’m back on my Italian bullshit. Though, I’m convinced you wouldn’t find a salad like this in Italy proper. With Mother Nature teasing us with spring-like days I have transitioned my eating habits towards the raw and textural. Last year I made a Green Goddess salad with gem lettuce, za’atar breadcrumbs and ricotta salata. I’d like to revamp the previous rendition of painted gems, however, still splaying them out as a bed enveloping the plate.

The night before making this salad, I threw together some thinly sliced apple, celery, endive in a honey-cider dressing with toasted walnuts and Ba Ba Blue Cheese from Wisconsin. I pleased myself by stacking the leaves and the slices ever-so-carefully in a neat arrangement. I achieved a delicious contemporary marvel, architecturally sound sure to make Frank Lloyd Wright turn his head.

Sadly, I was not satiated (add it to the list). “Play” has been coming up on my bingo card lately. I don’t play with my food enough. Composing this salad is rooted in play. You use speedy equipment, you touch the hell out of everything and there’s youthful inspiration à la “ham and peas.” Please play with this salad. Arrange it however you’d like. Stack it high. Splay it out. Roll prosciutto around each leaf for all I care. Springs almost here, fun is on the agenda.