Romaine Salad with Prosciutto Crisps

By sadams1001

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for pan
• 4 slices prosciutto (about 2 ounces)
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves, roughly chopped
• Coarse salt and freshly ground pepper
• 6 ounces hearts of romaine, leaves torn in half
• 1 ounce Pecorino Romano shavings

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 400 degrees. Lightly brush a baking sheet with olive oil, and arrange prosciutto in a single layer. Place in oven, and bake until crisp, 5 to 10 minutes. Remove from oven, and let cool on a wire rack.

Combine olive oil, balsamic vinegar, and thyme, season with salt and pepper, and whisk to combine. Add romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.