Bohemian Salad Recipe

Place the washed and thoroughly dried arugula (and optional baby spinach) in a large salad bowl. Pat or spin dry well so leaves won’t wilt when dressed.

Oven method (crisp, chip-like)

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Arrange prosciutto slices in a single layer on the parchment (they may overlap slightly as they will shrink). Brush very lightly with 1 tablespoon olive oil and sprinkle with 1 teaspoon freshly ground black pepper. Bake for 8–12 minutes, checking at 8 minutes, until prosciutto is crisp but not burnt. Remove and transfer to a paper towel-lined plate to cool; they will crisp further as they cool. Break or cut into irregular 'chips' once cooled.

Stovetop method (fast)

Heat a nonstick skillet over medium heat. Lay prosciutto slices in the dry skillet (no oil). Cook 1–2 minutes per side until crisp and browned. Transfer to paper towels to cool and crisp, then break into chips. If using stovetop, skip brushing with oil and reduce added salt in dressing if desired.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white balsamic (or mild vinegar), 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt as desired. If stovetop prosciutto was used (no oil), you may want a touch more olive oil in the dressing (add up to 1 tablespoon).

Using a vegetable peeler, shave Parmigiano-Reggiano into thin large flakes until you have about 1 cup of loosely packed shavings. Zest one lemon to get 1 teaspoon zest. If using nuts, toast them in a dry skillet over medium heat for 2–4 minutes until fragrant and lightly colored; cool slightly.

Just before serving, drizzle about two-thirds of the dressing over the arugula and gently toss with tongs until leaves are lightly coated. Add most of the prosciutto chips, reserving a few for garnish, and toss very gently once more. Scatter Parmigiano-Reggiano shavings over the top, sprinkle the lemon zest and toasted nuts (if using), and finish with the remaining prosciutto chips for visual contrast.

Plate the salad on a large platter or divided plates. If desired, finish with a final small drizzle of olive oil and a crack of fresh black pepper. Serve immediately so prosciutto chips stay crisp.