Salad Of Tart Greens With Prosciutto And Warm Balsamic Dressing Food

WARM GARLIC BALSAMIC DRESSING

Steps:

• In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and very light. (If it darkens, it will turn bitter. Throw everything away and start again.) Add the vinegars and sugar. Simmer 2 to 3 minutes.
• Taste by cooling a sample first (it will be very hot), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar.
• Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary.
• Heat up and spoon over salad.

SPICY GREENS WITH WARM BALSAMIC DRESSING

Steps:

• Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper.

SALAD OF TART GREENS WITH PROSCIUTTO AND WARM BALSAMIC VINAIGRETTE

Steps:

• NB: I usually decrease the amount of olive oil to 1/3 cup and use the full 6 tablespoons of balsamic Assembling the salad: Soak onions in 1/2 cup red wine vinegar for 30 minutes to decrease sharpness. Tear lettuce into bite sized pieces. Toss lettuce with all but 3 tablespoons of the pine nuts, scallions, 1/2 of cheese, 1/2 of prosciutto, and all of basil. Making the dressing: In a medium skillet, slowly cook the garlic in the olive oil over low heat for about 8 minutes, until garlic barely colored. Remove garlic with slotted spoon and reserve. Turn to medium-high heat and add vinegars. Cook a few moments until acid is diffused slightly. Add brown sugar to taste & bubble slowly for 1 minute. Taste for sweet/tart balance and adjust with more balsamic vinegar or sugar to taste. If too sharp, let boil for a few minutes. Stir in reserved garlic and season with salt and pepper. To serve: Top with drained onion and scatter rest of pine nuts, cheese, and prosciutto over the salad. Reheat the dressing, stir vigorously to blend, and spoon over the salad. Serve immediately.

GREEN SALAD WITH TARRAGON AND MINT

Steps:

• In a large bowl, whisk together vinegar and lemon juice. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Add greens and herbs, and season with salt and pepper. Toss to coat.

SALAD WITH PROSCIUTTO & WARM BALSAMIC DRESSING

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.

SALAD OF TART GREENS WITH PROSCIUTTO AND WARM BALSAMIC DRESSING

Steps:

• Salad can be assembled several hours ahead. Cover with plastic wrap and refrigerate.
• Serve slightly chilled.
• Dressing can be cooked several hours ahead. Cover and set aside at room temperature
• Reheat dressing and toss just before serving.

CANTALOUPE AND GREENS WITH BALSAMIC DRESSING

Steps:

• Prepare salad dressing; In a small saucepan over low heat, heat the 1/2 olive oil and add 1/4 cup onions.
• Cook about 10 minutes or until onions are transparent and lightly golden.
• Remove onion from oil with slotted spoon.
• Increase heat to mediun-high.
• Add 1/4 cup balsamic vinegar and the 2 tablespoons red wine vinegar and bring to a boil.
• Boil 1 minute.
• Carefully add the 2 tablespoons brown sugar (It may splatter) Boil one minute more,Add 1/2 the onions.
• (Save remaining for another use.) Cool and store dressing in Refrigerator until ready to use.
• In a large Salad bowl, mix greens, onion and cantaloupe balls or cubes.
• Add dressing a little at a time and toss.
• Add pepper and enjoy.

TART GREEN SALAD WITH AVOCADO DRESSING

Steps:

• Combine salad ingredients in a large bowl and season with salt and pepper.
• Place dressing ingredients and 1/4 cup water in a blender and puree until smooth. Season with salt and pepper. (If thick, add water by the tablespoon.)
• Drizzle salad with 1/3 cup dressing.

TART-APPLE BISTRO SALAD

Steps:

• Whisk together oil, vinegar, mustard, and honey in a large bowl; season with salt. Add romaine, frisee, apple, parsley, and chives, and toss to coat. Serve immediately.