Prosciutto Salad with Balsamic Dressing
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Prep Time:
Cooking Time: Servings: 8 |
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Be The First To Review This RecipeIngredients
| red onion | 1 | sliced into thin rings |
| red wine vinegar | 1/2 cup | |
| romaine lettuce | 1 | |
| red-leaf lettuce | 1 | |
| curly endive | 1 | |
| pine nut | 1/2 cup | toasted |
| scallion | 4 | sliced thin on diagonal |
| Parmigiano-Reggiano | 3 oz | shaved with vegetable peeler |
| prosciutto | 3 oz | thinly sliced cut into bite sized squares |
| basil (fresh) | 1 cup | |
| Italian parsley | 1 cup | |
| garlic clove | 8 | cut into 1/4 inch dice |
| olive oil | 2/3 cup | |
| balsamic vinegar | 1/2 cup | |
| red wine vinegar | 3 Tbsps | |
| brown sugar | 1 Tbsp | |
| salt | 1 pinch | to taste |
| black pepper | 1 pinch | to taste |
Directions
- Soak the sliced red onion in the 1/2 cup of red wine vinegar for 30 minutes.
- Wash and dry lettuces. Tear into bite size pieces.
- Toss the lettuces, edive, 1/2 of the pine nuts and 1/2 of the scallion, 1/2 of the cheeses and 1/2 of the prosciutto.
- Arrange on a large platter. Topp with the red onion, scatter the remaining scallions, pine nuts, prosciutto. With a vegetable peeler shave curls of Parmigiano-Reggiano over the entire salad. Cover with plastic and place in the refrigerator.
- In a medium skillet heat the olive oil over heat and add the garlic cloves. Saute for 8 minutes until it is barely colored and remove.
- Turn the heat to medium and add the vinegars to the oil.
- Add the brown sugar and stir until it is quickly dissolved and bubbles for 1 minute. If the dressing is to too tart continue to boil to burn off the vinegar. Add additional sugar or balsamic vinegar to taste.
- Remove from the heat and stir in the reserved garlic. Add salt and black pepper to taste.
- Drizzle over the salad with a spoon and serve.
