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    You are in: Home / Recipes / German Romaine Salad With Westphalian Vinaigrette Recipe
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    German Romaine Salad With Westphalian Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Mme M's Note:

    This salad uses chilled, crisp lettuce and a vinaigrette that is heated. It would be best to use Westphalian ham, a dry cured smoked ham. If that is unavailable, any prosciutto type ham will do.

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    Units: US | Metric


    1. 1
      For the vinaigrette:
    2. 2
      Spoon the mustard into a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper. Or, use a food processor.
    3. 3
      Next, place prosciutto in a small skillet on medium heat and sauté until it begins to brown. Add the minced garlic and brown together for a few seconds. Add vinaigrette and cook just until warm.
    4. 4
      Meanwhile, loosen each Romaine heart on 4 individual salad plates. Crumble blue cheese onto the lettuce, the optional hazelnuts, and drizzle with the warmed prosciutto (or Westphalian, better) dressing. Serve.

    Ratings & Reviews:


    Nutritional Facts for German Romaine Salad With Westphalian Vinaigrette

    Serving Size: 1 (731 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 508.5
    Calories from Fat 413
    Total Fat 45.9 g
    Saturated Fat 4.8 g
    Cholesterol 8.4 mg
    Sodium 352.6 mg
    Total Carbohydrate 21.0 g
    Dietary Fiber 13.1 g
    Sugars 7.5 g
    Protein 10.1 g

    The following items or measurements are not included:

    German mustard

    Westphalian ham

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