Spinach Salad with Prosciutto and Persimmon

By Melissa Clark

Updated February 11, 2016

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
40 minutes
Rating
5(78)
Comments
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This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.

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Ingredients

Yield:2 to 4 servings

  • 4 tablespoons extra-virgin olive oil, more to taste

  • 2 garlic cloves, crushed and peeled

  • 2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf

  • ⅔ cup coarsely grated Parmigiano-Reggiano cheese

  • ½ teaspoon kosher salt, more to taste

  • ½ teaspoon black pepper, more to taste

  • 2 teaspoons sherry vinegar, more to taste

  • 2 quarts fresh spinach

  • 3 ounces thinly sliced prosciutto, torn into strips

  • 1 firm fuyu persimmon, trimmed, quartered and thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

15 grams carbs; 32 milligrams cholesterol; 331 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 2 grams fiber; 1020 milligrams sodium; 19 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, ¼ teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.

  2. Step 2

    In a small bowl, whisk together vinegar, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk in remaining 2 tablespoons oil.

  3. Step 3

    In a large bowl, combine spinach, prosciutto, persimmon, and croutons. Add dressing and toss well. Taste and add more seasonings, oil and/or vinegar if necessary.

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Ratings

5 out of 5
78 user ratings
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Comments

Maria

This salad works well with pears when persimmons aren't in season. The best part of the recipe is for the parmesan croutons--excellent in a Caesar salad. I use closer to 3 c. of bread.

Tonja E.

This was wonderful! Made as directed and left in the smashed pieces of garlic. This is a total winner, and came together just as written. Husband who "doesn't like persimmons" loved this and had seconds.

Name Jidy

Two quarts of spinach translates to how many grams or ounces, please?

TessB'Urbervilles

This was delightful and delicious, and a great use for the persimmons that showed up in my CSA box this week. Made it as written and served with a buttery coddled egg on the side for an easy Sunday evening supper. Next time I may crisp the prosciutto in the pan before I add the oil and toast the garlic.

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