Tender Greens with Prosciutto, Croutons & Walnut Oil Vina
Submitted by BayouBelles
Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minThis is the kind of salad that makes you feel like you’re dining al fresco on a sun-drenched terrace in Florence.
Tender bibb or Boston lettuce gets dressed in a lush walnut oil vinaigrette spiked with red wine vinegar and a splash of dry white wine.
Golden, garlic-infused croutons add crunch, while paper-thin prosciutto draped on top brings that salty, savory edge that turns a simple salad into something memorable.
Ready in just 25 minutes, it’s an effortless starter for date night or a light lunch that punches well above its weight.
Chef Tips
- Toast the bread cubes in the garlic-scented walnut oil until deeply golden on all sides for maximum crunch.
- Toss the greens with dressing right before serving so the leaves stay crisp and perky.
- Use the best quality prosciutto you can find since it’s front and center here.
Ingredients
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.
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