clementine & prosciutto salad


  • 3 1/2 tablespoons lemon juice (about one tablespoon)
  • 1/4 cup of extra virgin olive oil, or more (to taste)
  • sea salt or kosher salt
  • freshly-cracked black pepper
  • 2 handfuls of baby arugula
  • 1 head radicchio, sliced into thin ribbons
  • 4 medium-sized balls of buffalo mozzarella, torn into pieces
  • 4 clementines, peeled and sliced into thin slices
  • 4 slices prosciutto, sliced into thin ribbons
  • 1 small bunch of mint, minced


Put the lemon juice and oil into a jam jar and season. Tighten the lid and shake. Try out your dressing on a salad leaf and adjust the seasoning to taste. Add the arugula and radicchio to a large bowl; add dressing and toss to coat.  Add the torn mozzarella, sliced clementines and sliced prosciutto. Spinkle with salt and pepper and minced mint. Serves 4-6.


Source: The Kitchen Sink


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