Name: Iceberg Lettuce Salad with Crispy Prosciutto and Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 head iceberg lettuce, chopped; 4–6 slices prosciutto; 1/4 cup shaved Parmesan cheese; 2 tbsp olive oil; 1 tbsp balsamic vinegar or lemon juice; Salt and pepper, to taste; Optional: toasted pine nuts or croutons

Ingredients

Scale

1 head iceberg lettuce, chopped
4–6 slices prosciutto
1/4 cup shaved Parmesan cheese
2 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
Salt and pepper, to taste
Optional: toasted pine nuts or croutons

Instructions

Preheat oven to 400°F (200°C). Place prosciutto slices on a baking sheet lined with parchment paper. Bake 8–10 min until crispy. Remove and crumble.
In a large bowl, toss chopped lettuce with olive oil, balsamic vinegar (or lemon juice), salt, and pepper.
Top salad with crispy prosciutto and shaved Parmesan. Add optional toppings if desired.
Serve immediately.

Notes

Use freshly shaved Parmesan for best flavor.
Add cherry tomatoes, cucumbers, or avocado for extra color and texture.
Can substitute prosciutto with crispy bacon if preferred.

Prep Time: 10
Cook Time: 10

Nutrition

Calories: 250