Big Leaf Fruit Salad Recipe

Big Leaf Fruit Salad
This super salad starts with three different colorful lettuces. Classic springtime combinations including strawberries and lemon are featured here, but you don’t have to limit yourself to these flavors—fruits like blackberries, oranges, raspberries, or mangoes work just as well.
Serves: 4
  • For the vinaigrette:
  • ¼ cup fresh lemon juice
  • 2 Tbs. honey
  • 1 Tbs. shallots, minced
  • 1 tsp. minced fresh thyme
  • ½ tsp. kosher salt
  • ¼ tsp. red pepper flakes
  • 2 Tbs. vegetable oil
  • 2 Tbs. olive oil
  • For the sugared almonds:
  • 2 Tbs. unsalted butter:
  • ¾ cup slivered almonds
  • 2 Tbs. sugar
  • pinch of salt
  • For the salad:
  • 2 heads butter lettuce leaves
  • 2 heads Belgian endive leaves
  • ½ head radicchio leaves
  • 4 oz. prosciutto, thinly sliced
  • 2 cups strawberries, halved
  1. Combine all ingredients except the oils for the vinaigrette. Whisk in both oils and set aside.
  2. Sauté almonds in butter over medium heat until golden. Off heat, add sugar and salt. Salt lettuce leaves to taste, then toss with the vinaigrette. Garnish with prosciutto, strawberries, and almonds.
Nutrition Information
Calories: 450 Fat: 33g Saturated fat: 7g Carbohydrates: 29g Sugar: 21g Sodium: 1080mg Fiber: 6g Protein: 14g Cholesterol: 30mg

For more seasonal salad recipes – Seasonal Salads