Culinary Institute of America Recipe
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Green Beans with Frizzled Prosciutto and Gruyèr

From The Culinary Institute of America’s Vegetables cookbook >
Green beans with frizzled proscuitto and gruyere salad recipe by CIA



Makes 8 Servings

  • 3 tbsp fresh lemon juice, or to taste
  • 1 tbsp white wine vinegar
  • 2 tbsp minced shallots
  • 1/4 cup extra virgin olive oil
  • 1 lb green beans, ends trimmed, cut into 1-inch pieces
  • 1/4 lb prosciutto, julienned
  • 1/4 lb Gruyère cheese, cut into 1-inch sticks
  • 1/2 tsp salt, and to taste
  • 1/4 tsp pepper, and to taste


  1. Combine the lemon juice, vinegar, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season with additional salt and pepper, if needed. Set aside.
  2. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely tender to the bite, about 3 minutes. Drain the green beans and rinse with cold water until they feel cool. Drain well.
  3. Toss the green beans and the dressing together and let them marinate at room temperature for about 10 minutes.
  4. Heat the remaining olive oil in a sauté pan over medium-high heat until it shimmers. Add the prosciutto to the hot oil and cook until it “frizzles,” about 2 minutes. Add the prosciutto and the Gruyère. Season with additional salt and pepper if necessary. Serve at room temperature.

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