1/1 Photo of Prosciutto-wrapped Greens
From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.
My Private Note
Units: US | Metric
- 1In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
- 2Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
- 3Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
- 4Taste for salt and pepper.
- 5Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
- 6Squeeze the greens together and roll the prosciutto into a tight log.
- 7Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
- 8Repeat with the remaining prosciutto and greens and serve.
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Nutritional Facts for Prosciutto-wrapped Greens
Serving Size: 1 (9 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 50.6
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 0.9 g
- Cholesterol 0.9 mg
- Sodium 24.9 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.4 g
The following items or measurements are not included: