Salad of Tart Greens with Prosciutto and Warm Balsamic Dressing

Salad of Tart Greens with Prosciutto and Warm Balsamic Dressing
Salad of Tart Greens with Prosciutto and Warm Balsamic Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    med. red onion, sliced into thin rings

  • 1/2

    c. red wine vinegar

  • 1

    sm. head each romaine, radicchio, red-leaf lettuce and curly endive

  • 1/2

    c. (2 oz.) pine nuts, toasted

  • 3 to 4

    whole scallions, thinly sliced on the diagonal

  • 3

    oz. Italian Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curls

  • 3

    oz. thinly sliced Prosciutto di Parma, cut into bite size squares

  • 1

    c. light packed fresh basil leaves

  • 1

    c. light packed fresh Italian parsley leaves

  • 8

    lg. cloves garlic, cut into 1/4 inch dice

  • 2/3

    About 2/3 c. extra virgin olive oil

  • 3 to 6

    tbsp. balsamic vinegar

  • 3

    tbsp. red wine vinegar

  • 1

    About 1 tbsp. dark brown sugar

  • Salt and freshly ground black pepper to taste

Directions

Assembling the salad: Soak onions in 1/2 cup red wine vinegar for 30 minutes to decrease sharpness. Tear lettuce into bite sized pieces. Toss lettuce with all but 3 tablespoons of the pine nuts, scallions, 1/2 of cheese, 1/2 of prosciutto, and all of basil. Making the dressing: In a medium skillet, slowly cook the garlic in the olive oil over low heat for about 8 minutes, until garlic barely colored. Remove garlic with slotted spoon and reserve. Turn to medium-high heat and add vinegars. Cook a few moments until acid is diffused slightly. Add brown sugar to taste & bubble slowly for 1 minute. Taste for sweet/tart balance and adjust with more balsamic vinegar or sugar to taste. If too sharp, let boil for a few minutes. Stir in reserved garlic and season with salt and pepper. To serve: Top with drained onion and scatter rest of pine nuts, cheese, and prosciutto over the salad. Reheat the dressing, stir vigorously to blend, and spoon over the salad. Serve immediately.

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