Salad Of Tart Greens With Prosciutto And Warm Balsamic Dressing Food

SALAD WITH PROSCIUTTO & WARM BALSAMIC DRESSING

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

Ingredients

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

WARM GARLIC BALSAMIC DRESSING

Warm Garlic Balsamic Dressing image

In the Emilia-Romagna region of northern Italy this dresses an antipasto salad of tart greens, fresh herbs and a pine nuts, all topped with long furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use it this way, or over steamed little new potatoes, tossed with arugula, fresh basil, and red onion. If meat is desired, add thin slices of rare roast lamb and you've a wonderful supper. The dressing is excellent over sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly endive and other assertive greens like the organic salad mixes so popular now. It will overwhelm very delicate ones. Remember if dressing is too acid, simply simmer a little longer. Brands of balsamic to look for are Cavalli, Giusti, Mama Balducci, Noe, or even Fini. Cook time is an estimate.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

8 -12 large garlic cloves, cut into 1/4 to 1/2 inch dice (no smaller)
1/2 cup extra virgin olive oil (fruity)
salt & freshly ground black pepper
6 -7 tablespoons high-quality commercial balsamic vinegar
4 -5 tablespoons red wine vinegar
1 1/2 tablespoons dark brown sugar

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.

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