Description
A fresh and flavorful Butter Lettuce Salad featuring charred corn, crispy prosciutto, radishes, and Parmesan cheese, all tossed in a creamy lemon-dill dressing. This simple yet elegant salad combines smoky, tangy, and savory elements for a perfect starter or light meal.
Ingredients
Scale
Dressing
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- ¼ cup heavy cream (or more for thinner dressing)
- ½ lemon (zested and juiced, add more if needed)
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons dill (finely chopped)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or more to taste)
Salad
- 2 ears corn (charred)
- 6 slices prosciutto
- 1 head butter lettuce (leaves separated)
- 4 radishes (thinly sliced)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Make the Dressing: In a jar or bowl, whisk together the mayonnaise, Greek yogurt, lemon zest, lemon juice, Dijon mustard, garlic powder, chopped dill, and kosher salt until the mixture is smooth and creamy.
- Char the Corn: Place the ears of corn over a gas burner on high heat or on a baking sheet in the oven set to broil on high. Rotate occasionally and roast until the corn is charred all over, about 4 minutes total. Remove from heat and cut the kernels off the cobs, keeping the pieces chunky.
- Cook the Prosciutto: Preheat the oven broiler to high. Arrange the prosciutto slices in a single layer on a baking sheet. Broil for 1 to 2 minutes until golden and crispy, then flip with tongs and broil for another minute. Watch carefully to prevent burning.
- Crumble Prosciutto: Remove the crisply cooked prosciutto from the oven and transfer to a plate. Allow to cool slightly, then crumble into bite-sized pieces.
- Assemble the Salad: Place the separated butter lettuce leaves in a large salad bowl or platter. Drizzle some of the prepared dressing over the lettuce.
- Layer the Ingredients: Add the crumbled prosciutto, charred corn kernels, thinly sliced radishes, and grated Parmesan cheese on top of the lettuce. Drizzle additional dressing over the salad and serve immediately.
Notes
- For a thinner dressing, add more heavy cream gradually until desired consistency is reached.
- Charred corn can be prepared on the stovetop grill pan if you don’t have a gas burner or oven broiler.
- Keep an eye on prosciutto while broiling as it can burn very quickly.
- This salad is best served immediately to maintain the crispness of the ingredients.
- Substitute heavy cream with full-fat sour cream if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
Keywords: Butter lettuce salad, charred corn salad, crispy prosciutto salad, lemon dill dressing, easy summer salad
