Chef’s Salad with Prosciutto and Tarragon Dressing

Prosciutto makes an unusual, flavorful addition to this wine-friendly salad that’s tossed with tangy, tarragon-infused dressing. Pair it with a white wine that’s got body.

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  • Servings: 4

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tarragon dressing
  • 8 ounces crème fraîche
  • 6 tablespoons buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated garlic
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped parsley
  • Kosher salt
  • Pepper
  • 1 head of iceberg lettuce (1 pound), very coarsely chopped
  • 8 ounces cherry tomatoes, halved
  • 8 ounces smoked turkey, cut into 1/2-inch cubes
  • 4 ounces sharp white cheddar cheese, cubed
  • 2 ounces sliced prosciutto or speck, cut into 1-inch pieces
  • 2 large hard-cooked eggs, halved
  • Tarragon and parsley leaves and snipped chives, for garnish

How to make this recipe

  1. Make the tarragon dressing

    In a medium bowl, combine all of the ingredients and mix well.

  2. Make the salad

    Mound the lettuce in shallow bowls. Arrange the tomatoes, turkey, cheese, prosciutto and eggs on top and garnish with tarragon, parsley and chives. Serve the tarragon dressing on the side.

Make Ahead

The dressing can be refrigerated separately overnight.

Contributed By Published April 2016

1066585 recipes/chefs-salad-prosciutto-and-tarragon-dressing 2016-03-02T02:03:23+00:00 Ramon Siewert fast|lunch|4 april-2016 recipes,chefs-salad-prosciutto-and-tarragon-dressing 1066585

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