Prosciutto & Parmesan Salad

Prosciutto, Pecan & Parmesan Salad

Prosciutto, Pecan & Parmesan Salad

By: Lee Holmes

The crunchy pecans, creamy poached eggs and tangy parmesan explode with flavour with every bite. The dressing can be stored in the fridge in a sterile, tightly sealed jar for up to seven days.



Prep time

Cook time



  • 4-6 slices prosciutto, sliced paper thin
  • 2 large eggs
  • 4 cups cos lettuce leaves
  • 1 small cucumber, chopped into batons
  • ¼ cup parmesan, shaved
  • ¼ cup pecan halves, toasted (optional)
  • Salt & pepper, to taste
  • 1 egg
  • 3 tbsp light olive oil or macadamia oil
  • 3 anchovies, finely chopped
  • 1 tbsp capers, drained
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon zest 
  • 1 tsp apple-cider vinegar
  • 3 garlic cloves, roughly chopped


  • Heat a non-stick frying pan over medium-high heat and place the prosciutto into the pan. Cook for about 1-2 mins on each side until crispy. Remove with tongs and set aside.
  • Half fill a deep pan with water, add salt and bring to the boil, then reduce to a gentle simmer. Crack 1 egg into a small bowl. Stir the boiled water and gently drop the egg into the centre. Cook for 3-4 mins or until the egg white has set. Remove with a slotted spoon and place on a paper towel to rest. Repeat with the second egg.
  • Place all dressing ingredients in a mini food processor and whizz until smooth.
  • Arrange the cos leaves and prosciutto on two plates. Drop in the cucumber in the spaces between. Add an egg to both plates and sprinkle each with the pecans and shaved parmesan.
  • Drizzle dressing over salad and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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