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Enjoy these delicious Prosciutto di San Daniele salad recipes
from Icons of European Taste Brand Ambassador Chuck Hughes:

Tarragon Wedge Salad with Prosciutto di San Daniele  |  Panzanella with Prosciutto di San Daniele

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Tarragon Wedge Salad with Prosciutto di San Daniele


3 little gem lettuce heads 

3 little gem lettuce heads Salt to taste

1 cup sliced grape tomatoes

8 slices Prosciutto di San Daniele

Pepper, to taste


 ½ cup sour cream
  2 tablespoon mayonnaise

  2 tablespoon lemon juice

 ½ teaspoon salt
 ⅓ cup chopped tarragon


Prepare tarragon dressing by combining sour cream, mayonnaise, lemon juice, salt and tarragon; whisk together.


Depending on the size, halve or quarter lettuce heads. Arrange on plates.


Drizzle with tarragon dressing. Divide tomatoes evenly and drape prosciutto over salad. Garnish with freshly cracked pepper, if desired.


Makes 4 starter salads or 2 main salads

tarragon wedge salad
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Panzanella with Prosciutto di San Daniele

Panzanella with Prosciutto di San Daniel

Our version of panzanella salad features salty Kalamata olives, fresh basil and rich Prosciutto di San Daniele.


  4 cups of rustic bread cubes 
     Extra virgin olive oil
 ¼ cup red wine vinegar
 2 teaspoons grated lemon zest
 1 garlic clove, finely chopped
 1 teaspoon salt
¼ teaspoon ground black pepper
 2 cups ripe heirloom cherry tomatoes, halved

 1 fennel bulb, thinly sliced 
 1 cucumber, peeled, seeded, and coarsely chopped
 1 cup thinly sliced red onion
½ cup pitted and halved Kalamata olives
¼ cup chopped fresh basil leaves
 1 cup ½-inch Prosciutto di San Daniele strips  
    Grana Padano shavings for garnish


Preheat oven to 300°F. In a large bowl, toss bread cubes with 3 tablespoons olive oil. Place on a baking sheet and bake for 10 to 12 minutes, or until crisp. Set aside to cool slightly.

In the large bowl, whisk together vinegar, lemon zest, garlic, salt and pepper. Whisking constantly, add ½ cup oil in a stream until well incorporated. Add tomatoes, fennel, cucumber, onion, and olives and toss with the vinaigrette. Toss in the basil and bread and set aside 15 to 20 minutes.

To serve, spoon onto a large platter and top with Prosciutto di San Daniele.  Garnish with shaved cheese and a drizzle of olive oil.  

Makes about 8 cups, 4 to 6 servings 

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