California Wedge Salad with Prosciutto Crumbles and Buttermilk Ranch Dressing | littlebroken.com @littlebroken
INGREDIENTS
- 3 thin-slices prosciutto*
- 1 head iceberg lettuce, about 1 1/2 pounds
- 3/4 cup sweet grape tomatoes, halved and/or quartered
- 1 avocado, seeded, peeled and chopped
- 1 recipe Homemade Buttermilk Ranch Dressing
- salt and fresh ground black pepper
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, about 11-13 minutes. Set aside to cool completely. It will crisp up as it cools.
- Discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves into four wedges.