Salad Capricciosa

• 2 romaine lettuce hearts, shredded
• 1 14-ounce can quartered artichoke hearts, drained
• 1 cup marinated mushrooms, chopped or sliced
• 1 small red onion, chopped or sliced
• 1 tub (1 pound) bocconcini (bite-size fresh mozzarella), drained and halved
• 1 pint grape or cherry tomatoes, halved
• 20 fresh basil leaves, shredded or torn
• 2 handfuls of fresh flat-leaf parsley, chopped
• 1 cup frozen peas, defrosted
• Zest and juice of 1 lemon
• 3 tablespoons prepared store-bought pesto
• 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
• Salt and freshly ground black pepper, to taste
• 1/2 pound prosciutto di Parma, cut crosswise into 2-inch ribbons

1. In a salad bowl, combine the lettuce, artichoke hearts, mushrooms, onions, bocconcini, tomatoes, basil, parsley, and peas.
2. In a small bowl, mix together the lemon zest, lemon juice, pesto, and EVOO.
3. Dress the salad and toss to combine, then season with salt and pepper.
4. Pile the salad onto dinner plates, and top with a generous layer of prosciutto di Parma, and serve.
5. Bocconcini are bite-size balls of fresh mozzarella cheese.
6. They are available in the specialty cheese case of the market.

romaine lettuce hearts, hearts, mushrooms, red onion, bocconcini, grape, basil, parsley, frozen peas, lemon, pesto, extravirgin olive oil, salt, parma

Taken from www.epicurious.com/recipes/food/views/salad-capricciosa-374396 (may not work)