Tender Greens with Prosciutto, Croutons & Walnut Oil Vina
Yield
2 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
walnut oil
|
|
| 3 | medium |
garlic cloves
peeled, crushed |
*
|
| 1 | cup, cubed |
bread
1/2 inch |
*
|
| 1 | pinch |
black pepper
|
*
|
| ⅛ | teaspoons |
black pepper
|
|
| 1 | tablespoon |
red wine vinegar
5 to 6% acidity |
|
| 1 ½ | teaspoons |
chicken broth
or canned lowsodium broth |
|
| 1 ½ | teaspoons |
white wine
dry |
*
|
| 4 | slices |
prosciutto
paper thin |
*
|
| 6 | cups |
mixed salad greens
loosely packed, bibb, boston, or redleaf lettuce |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
walnut oil
|
|
| 3 | medium |
garlic cloves
peeled, crushed |
*
|
| 1 | cup, cubed |
bread
1/2 inch |
*
|
| 1 | pinch |
black pepper
|
*
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
red wine vinegar
5 to 6% acidity |
|
| 7.5 | ml |
chicken broth
or canned lowsodium broth |
|
| 7.5 | ml |
white wine
dry |
*
|
| 4 | slices |
prosciutto
paper thin |
*
|
| 1.4 | l |
mixed salad greens
loosely packed, bibb, boston, or redleaf lettuce |
|
Directions
In a heavy medium skillet, heat ¼ cup of the walnut oil over moderately low heat.
Add the garlic and cook, stirring, until golden, about 10 minutes.
Remover and discard the garlic. Increase the heat to moderately high.
Add the bread cubes and sauté, turning, until golden brown and crisp on all sides, about 5 minutes.
Season with a pinch each of salt and pepper and drain on paper towels; set aside.
In a small bowl, whisk the vinegar, chicken stock and wine.
Add the remaining ⅛ teaspoon each of salt and pepper, then gradually whisk in the remaining ¼ cup walnut oil.
Cut each slice of prosciutto into 4 lengthwise strips.
In a large bowl, lightly coat the greens with the dressing.
Add the croutons and toss well.
Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top.
Serve immediately.
