Mixed Salad Leaves with Caramelized Panchetta & Prosciutto in Balsamic Vinegar


At Toscana restauants in Dublin we love to grow our own fresh organic salads and fragrant herbs from our Wicklow family farm-house. So during the summer season this wonderful salad is very popular at our restaurants. Our recipe is for a great family bowl.


1 head radicchio

2 heads of other mixed green salad

1 tablespoon chopped thyme (no stalk),

1 tablespoon chopped chives,

1 tablespoon flat leaf parsley

2 tablespoons (1fl.oz/30ml) extra virgin olive oil

Kosher salt and freshly ground black pepper

3 tablespoons 45g of unsalted butter

1/4 lb (115g) pancetta, cut into thin strips

1lb (115g) Prosciutto di parma, cut to short strips

1/4 cup (60ml) balsamic vinegar



Wash and pat dry all of the lettuce leaves. Cut into bite size and in a bowl mix the chopped herbs and extra-virgin olive oil. Season with salt and pepper to taste.

In a pan melt 1 tablespoon of butter over the heat. Sautee the pancetta and the prosciutto until just beginning to crisp (2 minutes). Remove from the pan and allow to soak on paper towels. Degrease pan, then return the pancetta and prosciutto to the pan. Cook a further 2 minutes until crispy. Add the balsamic vinegar to the pan, let it reduce by half, and add the remaining butter and whisk together. Spoon the prosciutto/pancetta mixture over the salad and serve warmed. You may wish to add a favourite, ours is with fresh mozzarella sliced and cubed.

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