Maggianos little Italy house salad

By á-34480

Ingredients

• For the Salad
• 5 cups romaine lettuce, bite-size
• 5 cups iceberg lettuce, bite-size
• 1 small red onion, peeled and thinly sliced
• 4 ounces blue cheese, crumbled
• corn oil, for frying
• 4 ounces thinly slices prosciutto, cut into 2-inch squares
• For the Dressing
• 1 tablespoon Dijon mustard
• 2 teaspoons granulated sugar
• 3/4 cup water
• 2 teaspoons fresh garlic, minced
• 1/3 cup red wine vinegar
• 1 tablespoon salt
• 2 cups vegetable oil
• fresh ground black pepper, to taste
• 1 pinch dried oregano

Details

Adapted from food.com

Preparation

Step 1

In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.

For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.

Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.

Refrigerate extra dressing in airtight container for future use.