Curly Endive Salad With Crispy Prosciutto And Garlic Croutons
|Curly endive||1 1⁄4 Bunch (125 gm) (Or 1 Large Bunch)|
|Red oak leaf lettuce||1⁄2|
|White bread slices/Brown bread slices||4|
|Garlic||2 Clove (10 gm), crushed|
|Butter||50 Gram, softened|
|Feta cheese||35 Gram, mashed|
|Thin prosciutto ham slices||6|
|Olive oil||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Spicy tomato sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
RINSE ENDIVE and oak leaf lettuce in cold water.
Shake lightly in tea-towel to absorb excess water.
Tear endive and lettuce into pieces.
1.Peel and slice onions; separate into rings.
Combine endive, lettuce and onions in salad bowl or wide shallow dish.
2.Toast bread one side only.
Mash garlic, butter and feta cheese into a paste, spread over the untoasted side of the bread.
Remove crusts; toast buttered side of bread until crisp and golden on the surface.
Cut each slice into 1 cm cubes.
3.Place prosciutto under very hot grill for a few seconds until crisp.
Remove and cut into 5 cm pieces.
Cut avocado into thin wedges.
4.To make Dressing: Whisk oil, sugar, tomato sauce, soy sauce and vinegar together in small bowl.
Add prosciutto and avocado to the salad and pour over half the dressing.
Arrange croutons on top and serve remaining dressing in a jug.