Wild Leek and Prosciutto Salad


1-1/2 pounds carrots, peeled and sliced diagonally to form thin 2-inch ovals
1/2 teaspoon salt, divided
1/2 cup water
18 wild leek bulbs (white part only), washed and trimmed
3 tablespoons extra-virgin olive oil, divided
Honey-Mustard Dressing
1/2 pound prosciutto, thinly sliced
3 cups baby spinach leaves
3/4 cup fresh basil leaves, sliced very thin (chiffonade)


In a roomy saute pan with a tight-fitting lid, bring carrots, ¼ teaspoon salt, and water to a boil. Reduce heat to medium and cover tightly. Simmer 6 to 8 minutes, until just tender, then transfer carrots to a bowl and set aside to cool.

Put the leeks on metal skewers, drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and place on a charcoal grill or under the broiler. Cook, turning frequently, about 10 minutes, or until the outer skin is lightly charred in patches. Set aside; when cool to the touch, remove from skewers and slice each bulb in half lengthwise. Set aside.

Next, make the dressing; set aside.

When ready to serve, divide the prosciutto among six plates and drizzle with the remaining olive oil. Drain excess salad dressing from the carrots and drizzle over spinach leaves. Place ½ cup spinach leaves in the center of each plate; over them, arrange 6 leek halves in a star pattern, then pile carrots in the middle. Sprinkle with basil leaves. Serve at room temperature.


6 servings

Preparation Time

45 Minutes

Total Time

55 Minutes

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