Prep 15 mins
Cook 5 mins
From the restaurant chain. I just had it in FL and it was so delicious. Couldn't stop eating it. I got the recipe on-line. I made it with 1 cup (not 2 cups of oil)for the dressing and it was perfect. Also, I have used just Romaine and it was delicious too. Splenda can sub for sugar.
For the Salad
- 5 cups romaine lettuce, bite-size
- 5 cups iceberg lettuce, bite-size
- 1 small red onion, peeled and thinly sliced
- 4 ounces blue cheese, crumbled
- corn oil, for frying
- 4 ounces thinly slices prosciutto, cut into 2-inch squares
For the Dressing
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 3⁄4 cup water
- 2 teaspoons fresh garlic, minced
- 1⁄3 cup red wine vinegar
- 1 tablespoon salt
- 2 cups vegetable oil
- fresh ground black pepper, to taste
- 1 pinch dried oregano
- In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
- For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
- Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
- Refrigerate extra dressing in airtight container for future use.
Maggiano's is one of my fave places, and we always get this salad. I made some changes and believe it to be RIGHT ON. Here they are: 1. like you mentioned, 1 cup of vegtable oil 2. 2 TABLESPOONS of sugar, instead of teaspoons. 3. the bleu cheese really HAS to be gorgonzola This is soooo good. My husband and I have been eating it for DAYS... just can't get enough of it! He can't believe that we can now have this salad at home... and nightly! Our tummies thank you sooo much!!!!
This is really wonderful! I made 2 salads for dinner but will be making enough for a crowd today.
The combination of flavors is to die for. I used Maito's recipe for crispy prosciutto >baking at 350F on parchment paper for 13 mins. is the perfect way to crisp up the prosciutto w/o adding more fat to the recipe. I scaled back on the oil and doubled the red wine vinegar. It was perfect. I cannot wait to share this with my family later today. Update: the teens and adults went crazy for this! Made for Best of 2012 Tag game!
I made this the other night for our dinner and chose to add more veggies. I subbed green onions for the red onions, added sliced carrots, celery and cucumbers. I chose to follow the directions for baking the prosciutto in the oven, worked like a charm and really enjoyed that bacon like flavor, as well as the crisp texture, to the salad. I would personally add more vinegar and salt for my tastes, but that is just a personal taste, as my DS's girlfriend loved it just the way it was written. Thanks for sharing a great new salad recipe!! Made for "Best of 2012 Tag Game"