Salad With Prosciutto & Warm Balsamic Dressing
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 medium red onion, sliced into rings
- 1 small romaine lettuce
- 1 small radicchio
- 1 small red leaf lettuce
- 1 small curly endive lettuce
- 118.29 ml pignoli nuts or 118.29 ml pine nuts, toasted
- 4 scallions, thinly sliced
- 85.04 g parmigiano-reggiano cheese, shaved with a vegetable peeler into thin strips
- 226.79 g prosciutto di Parma, cut into bite size pieces
- 4-6 garlic cloves, smashed and peeled
- 157.80 ml extra virgin olive oil
- 44.37-88.74 ml balsamic vinegar
- 44.37 ml red wine vinegar
- 14.79 ml dark brown sugar
- salt and pepper
directions
- Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto.
- In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored.
- Remove the garlic with a slotted spoon and discard.
- Turn the heat to medium high and add the vinegars to the oil.
- Cook a few minutes then add the brown sugar and cook until dissolved.
- Toss the hot dressing with the salad and season with salt and pepper.
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