Prosciutto, asparagus and goats cheese salad

Prosciutto, asparagus and goats cheese salad




  • 100g lean prosciutto, visible fat removed and torn into strips
  • 200g fresh asparagus, wooden ends trimmed
  • 2 cups soft lettuce (such as butter lettuce)
  • 1 cup baby spinach leaves
  • 1 cup rocket leaves
  • 100g goats cheese


  • 20g anchovies
  • zest of 1 lemon
  • 1 small garlic clove, minced
  • juice of 1 lemon
  • 40ml (2 tbsp) extra virgin olive oil


To make the dressing, place ingredients into a small processor and blitz until well combined.

Heat a small non-stick frying pan on medium and add torn prosciutto and cook until crispy. Remove prosciutto and set aside.

Heat saucepan with salted water, add the asparagus and cook for 1-2 minutes. Drain and refresh in iced water and then drain again and place on absorbent paper.

Arrange the lettuce, spinach and rocket leaves on 4 plates. Toss through asparagus, goats cheese and dressing.

Top with crispy prosciutto and serve.

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Serving Suggestions


  • You can use any cheese you like, but goats cheese is naturally lower in fat than cow’s cheese and is incredibly soft and creamy.
  • Now before you go all “eewww, I hate anchovies!”, stay with me cause I don’t like them in much else but dressings and sauces either. This dressing is one you’ll make again and again – it’s salty, zesty and packed full of flavour with no fishy anchovy taste. Trust me.
  • Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on FacebookTwitter or Pinterest.

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