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Tender Greens With Prosciutto Croutons And Walnut Oil Vinaigrette

Natural.Foodie's picture
Ingredients
  Walnut oil 1⁄2 Cup (8 tbs)
  Garlic cloves 3 Medium, smashed and peeled
  Bread cubes 1 Cup (16 tbs) (1/2 Inch Sized)
  Salt To Taste
  Freshly ground pepper To Taste
  Red wine vinegar 1 Tablespoon (With 5 To 6 Percent Acidity)
  Canned low-sodium chicken broth/Rich chicken stock 1 1⁄2 Teaspoon
  Dry white wine 1 1⁄2 Teaspoon
  Thinly sliced prosciutto di parma 2 Ounce (About 4 In Number)
  Salad greens 6 Cup (96 tbs), loosely packed (Use Mild Variety Such As Bibb, Boston Or Red-Leaf Lettuce)
Directions

GETTING READY
1) In a small bowl, add vinegar, chicken stock and wine to whisk. Season with 1/8 teaspoon, each of salt and pepper. Gradually pour in remaining 1/4 cup walnut oil and continue whisking, until blended.

MAKING
2) In a heavy medium skillet, add 1/2 cup walnut oil to heat up over moderately low heat.
3) Sauté garlic for 10 minutes, or until golden. Discard the garlic.
4) Add the bread cubes to sauté by increasing the heat to moderately high, until golden brown and crisp on all sides, about 5 minutes.
5) Season with a pinch each of salt and pepper and drain on paper towels; set aside.
6) Slice the prosciutto slices into 4 lengthwise strips.
7) In a large bowl, add the greens and lightly coat with the dressing.
8) Add the croutons and toss well.

SERVING
9) In 2 large plates, arrange the salad and garnish with prosciutto strips to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Ham
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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