SALAD WITH PROSCIUTTO & WARM BALSAMIC DRESSING

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Salad With Prosciutto & Warm Balsamic Dressing image

From "The Splendid Table" by Lynne Rossetto Kasper, this is a favorite in my house. Its very easy to make but impressive to serve for company. Try using different greens. The dressing can be made in advance and kept at room temp for up to a few hours. This is great for a light main dish as well as a salad course. Serve with a good bread to sop up the dressing.

Provided by Ilysse

Categories     European

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 medium red onion, sliced into rings
1 small romaine lettuce
1 small radicchio
1 small red leaf lettuce
1 small curly endive lettuce
1/2 cup pignoli nuts or 1/2 cup pine nuts, toasted
4 scallions, thinly sliced
3 ounces parmigiano-reggiano cheese, shaved with a vegetable peeler into thin strips
8 ounces prosciutto di Parma, cut into bite size pieces
4 -6 garlic cloves, smashed and peeled
2/3 cup extra virgin olive oil
3 -6 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
salt and pepper

Steps:

  • Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto.
  • In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored.
  • Remove the garlic with a slotted spoon and discard.
  • Turn the heat to medium high and add the vinegars to the oil.
  • Cook a few minutes then add the brown sugar and cook until dissolved.
  • Toss the hot dressing with the salad and season with salt and pepper.

Nutrition Facts : Calories 395.8, Fat 36.1, SaturatedFat 6.4, Cholesterol 10.3, Sodium 267.6, Carbohydrate 12, Fiber 3.6, Sugar 5.1, Protein 9.4

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