Prevent your screen from going dark
Makes 4 to 6 servings 1x
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Lay the prosciutto on the prepared baking sheet. Transfer the baking sheet to the oven and cook until the prosciutto begins to crisp and curl on the edges, about 10 minutes. Remove from the oven and set aside to cool.
Meanwhile, in a large skillet, heat 1/4 cup of the olive oil over medium heat. Add the smashed garlic and cook until just fragrant, about 1 minute. Add the bread crumbs and red pepper flakes and season with salt and black pepper. Lower the heat to medium-low and continue to cook, stirring frequently to keep the crumbs from burning, until they’re golden brown, about 10 minutes. Remove from the heat, pull out and discard the garlic, and let the bread crumbs cool to crisp up.
When the prosciutto is cool enough to handle (it should be very crunchy), break it into small pieces and add it to the toasted bread crumbs.
To make the dressing, use a chef’s knife to finely chop the anchovies. Then, using the flat side of the knife, mash them a bit. Add the remaining grated garlic and continue, using the flat side of the knife, to spread the anchovy-garlic mixture back and forth until you have a relatively smooth paste. Put the paste in a lidded jar (10 to 12 ounces) and add the remaining 1/2 cup olive oil, the lemon juice, miso, and a generous amount of black pepper. Stir the dressing to incorporate the miso and then shake it vigorously to emulsify the dressing. Taste and adjust the seasoning as needed. Set aside (if you have the foresight, make the dressing a day in advance to help the flavors meld).
Bring a medium pot of salted water to a boil over high heat. Add the asparagus and peas and cook until the water returns to a boil and the vegetables are bright green, about 2 minutes. Drain immediately into a colander and run the vegetables under cold water to stop the cooking process. When the asparagus spears are cool to the touch, cut them into bite-size pieces.
To assemble the salad, put the lettuce leaves in a large bowl along with the asparagus and peas. Dress the salad and toss to coat everything well. Transfer the salad to a large platter and top with lots of Parmesan shavings and the prosciutto crumble.
– Recipe from Peckish: Suggestions for the Sophisticated Snacker