Prosciutto-wrapped Greens

By ms_bold on May 09, 2005

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    1. 3 tablespoons extra virgin olive oil
    2. 2 teaspoons red wine vinegar
    3. 2 teaspoons fresh lemon juice
    4. 1/2 teaspoon Dijon mustard
    5. 1/4 lb mesclun or 1/4 lb arugula
    6. kosher salt
    7. fresh ground black pepper
    8. 2 tablespoons parmigiano-reggiano cheese, freshly grated
    9. 12 slices prosciutto, very thin


  1. In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
  2. Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
  3. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
  4. Taste for salt and pepper.
  5. Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
  6. Squeeze the greens together and roll the prosciutto into a tight log.
  7. Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
  8. Repeat with the remaining prosciutto and greens and serve.