CRISPY PROSCIUTTO SALAD
This mixed greens salad with crispy prosciutto is easy and fast to make, colorful, and bursting with flavor!
Provided by Natasha Bull
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F. Move the rack to the middle position.
- Add the prosciutto in a single layer to a baking sheet that's been covered with parchment paper. Bake for 12-15 minutes, or until it's crispy but not burned.
- Meanwhile, whisk the dressing ingredients together in a small bowl and add the salad greens, chives, and tomatoes to a large bowl.
- Once the prosciutto is done, let it cool for a few minutes then break it into desired size pieces. Toss the salad with the dressing and sprinkle the prosciutto on top.
CRISPY PROSCIUTTO
Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 cup (crumbled)
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.
FIG AND CRISPY PROSCIUTTO SALAD
I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.
Provided by Maito
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4
CREAMY POTATO AND PROSCIUTTO SALAD
Provided by Sunny Anderson
Categories side-dish
Time 1h34m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Kosher salt and freshly ground black pepper
- Heat the oven to 400 degrees F.
- Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
- Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
- To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
- Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.
CRISPY PROSCIUTTO AND ORANGE SALAD
Zesty vinaigrette adds a tangy complement to the meaty flavors of this main-dish salad.
Provided by Cheri Liefeld
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
- Place prosciutto on rack in baking pan with sides. Bake 7 to 10 minutes or until crisp. Remove from oven.
- Meanwhile, toss arugula with vinaigrette.
- To make each salad, place 1 cup arugula on serving plate. Sprinkle with cheese and almonds. Arrange orange sections in circle on top. Sprinkle with chopped dates. Place 1 crisp prosciutto slice on top. Arrange 4 date quarters around edge of plate.
Nutrition Facts : ServingSize 1 Serving
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Categories Salad Citrus Leafy Green Herb Mustard Onion Appetizer Sauté Quick & Easy Low Cal High Fiber Lunch Artichoke Fennel Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
CRISPY PROSCIUTTO - BAKED
Total credit for this recipe goes to Chef Maito. This is easy & fantastic way to crisp up prosciutto, in the oven, without adding any extra fat. Use for any recipe that requires crispy prosciutto. I estimate approximately 1/2 - 1 piece per person if using for a salad. Beware, prosciutto tends to be salty.
Provided by Chicagoland Chef du
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Place slices of prosciutto flat on parchment paper over a baking sheet.
- Bake about 13 minutes, or until fairly crisp.
- Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Credit goes to Maito & this recipe: http://www.food.com/recipe/fig-and-crispy-prosciutto-salad-319957?oc=linkback.
Nutrition Facts :
SALMON & CRISP PROSCIUTTO SALAD
Prepare ahead and entertain numbers with ease
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Lay the salmon as one layer in a shallow microwavable dish, season with salt and pepper and cover with cling film. Stab the cling film several times with the point of a knife and microwave on high for 5-6 minutes until the flesh starts to flake. Set aside to cool a little.
- Chop or halve the potatoes (depending on size), then cook in a pan of boiling salted water for 10-15 minutes, until tender. Drain well. Slice the spring onions finely.
- Make the dressing. Measure the mayonnaise into a small bowl, then whisk in the vinegar, tarragon, olive oil and sugar. Taste and season.
- Heat 1 tbsp of olive oil in a frying pan. Cut each slice of ham into 3, then fry quickly in batches until crisp and slightly darkened. Remove the ham and drain on kitchen paper.
- Spread the salad leaves over a large platter. Break the salmon into large chunks and put in a large bowl with the warm potatoes and half of the spring onions and capers. Add the dressing and toss lightly to mix. Pile onto the salad leaves and sprinkle with the remaining spring onions and capers. Scatter over the crisp prosciutto.
Nutrition Facts : Calories 600 calories, Fat 41.2 grams fat, SaturatedFat 7.8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 2.7 grams fiber, Protein 36.1 grams protein, Sodium 1.84 milligram of sodium
PROSCIUTTO CRISPS
This recipe is sponsored by Target. Salty, porky, crispy prosciutto. What's not to love about that? Very often for cocktail hour, I do a prosciutto and Parmesan plate with Aperol Spritzes. To add a little twist, I'll serve some prosciutto as is, and some crisped in the oven. Make extra crisps and have them with eggs in the morning, or crumbled on a salad or on a simple plate of buttered pasta tossed with Parmesan.
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
- Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.
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