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Iceberg Salad with Crispy Maple-Glazed Prosciutto

Try this delicious festive salad this Christmas.


  • 8 slices prosciutto

  • 1/3 cup (or 80ml) maple syrup

  • ½ cup (or 125ml) buttermilk

  • 1 tsp Dijon mustard

  • 2 tsps white balsamic vinegar

  • Sea salt

  • Cracked black pepper

  • 1 head iceberg lettuce, cut into wedges

  • Finely grated parmesan to serve


  • 1.

    Preheat oven to 160°C.

  • 2.

    Place the prosciutto on two baking trays lined with non-stick baking paper. Brush with the maple syrup and roast for 15 minutes or until golden and crisp, then transfer to a wire rack to cool.

  • 3.

    Place the buttermilk, mustard, vinegar, salt and pepper in a bowl and mix to combine.

  • 4.

    Arrange the lettuce wedges in a large bowl and top with the prosciutto. Drizzle with half the dressing, sprinkle with the parmesan and serve with the remaining dressing.


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Posted by Katrina186Report
Easy as, I served this in a flat round bowl with the dressing in the middle and the wedges fanning out. It looked sensational. I felt the dressing whilst lovely was a bit bland and so will play around with that but this is a lovely fresh clean salad.