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Tender greens with prosciutto, croutons and walnut oil vi
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| Artist: |
_ |
| Categories: |
Italian, Salads, Western European |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| | INGREDIENTS: | | 1/2
| cup | Walnut oil | | 3
| med | Garlic cloves, peeled and | | | -crushed | | 1
| cup | Bread cubes (?inch) | | 1
| pinch | Plus 1/8 tsp pepper | | 1
| tbsp | Red wine vinegar with 5 to | | | -6% acidity | | 1 1/2
| tsp | Rich chicken stock or canned | | | -low-sodium broth | | 1 1/2
| tsp | Dry white wine | | 4
| slice | Prosciutto (paper thin) | | 6
| cup | Mild greens, loosely packed | | | -(Bibb, Boston, or | | | Red-leaf lettuce) |
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Procedures:
| 1 | Servings: 2 directions: in a heavy medium skillet, heat ?cup of the walnut oil over moderately low heat. | | 2 | Add the garlic and cook, stirring, until golden, about 10 minutes. | | 3 | Remover and discard the garlic. | | 4 | Increase the heat to moderately high. | | 5 | Add the bread cubes and saute, turning, until golden brown and crisp on all sides, about 5 minutes. | | 6 | Season with a pinch each of salt and pepper and drain on paper towels; set aside. | | 7 | In a small bowl, whisk the vinegar, chicken stock and wine. | | 8 | Add the remaining 1/8 tsp each of salt and pepper, then gradually whisk in the remaining ?cup walnut oil. | | 9 | Cut each slice of prosciutto into 4 lengthwise strips. | | 10 | In a large bowl, lightly coat the greens with the dressing. | | 11 | Add the croutons and toss well. | | 12 | Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top. | | 13 | Serve immediately. |
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