Best Prosciutto Wrapped Greens Recipes

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PROSCIUTTO-WRAPPED GREENS



Prosciutto-wrapped Greens image

From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.

Provided by Ms B.

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 lb mesclun or 1/4 lb arugula
kosher salt
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese, freshly grated
12 slices prosciutto, very thin

Steps:

  • In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
  • Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
  • Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
  • Taste for salt and pepper.
  • Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
  • Squeeze the greens together and roll the prosciutto into a tight log.
  • Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
  • Repeat with the remaining prosciutto and greens and serve.

Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5

PROSCIUTTO-WRAPPED GREENS



PROSCIUTTO-WRAPPED GREENS image

Yield 8 servings

Number Of Ingredients 7

3 T EVOO
2 t red wine vinegar
2 t lemon juice
1/2 t Dijon mustard
1/4 lb greens
2T Parmigiano-Reggiano
12 thin slices prosciutto

Steps:

  • In a small bowl, whisk the olive oil, vinegar, lemon juice and mustard. put the greens in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper. Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2 inch pieces on the diagonal.

BITTER-GREENS SALAD WRAPPED IN PROSCIUTTO



Bitter-Greens Salad Wrapped in Prosciutto image

Serve the salad with thinly sliced prosciutto and roll the greens inside each piece.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 8

1/2 cup pecans
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch red dandelion greens, trimmed (4 cups), or any bitter greens
3 ounces Medjool dates (about 12 small), halved and pitted
4 ounces Stilton blue cheese, crumbled
1 tablespoon fresh lemon juice
Thinly sliced prosciutto, for serving

Steps:

  • Preheat oven to 350 degrees. Toss pecans with 1 tablespoon oil, and season with salt. Spread on a rimmed baking sheet, and bake until fragrant and edges begin to darken, 10 to 12 minutes. Let cool, then coarsely chop.
  • Combine dandelion greens, dates, and half the Stilton in a bowl. Toss with lemon juice and remaining 2 tablespoons oil, and season with salt and pepper. Arrange salad on a platter. Sprinkle with pecans and remaining cheese. Serve with prosciutto.

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