Tender greens with prosciutto~ croutons & w
Yield: 2 Servings I
Ingredients:
- 1/2 c Walnut oil
- 3 md Garlic cloves peeled and -crushed
- 1 c Bread cubes (1/2 inch)
- 1 pn Plus 1/8 tsp pepper
- 1 tb Red wine vinegar with 5 to -6% acidity
- 1 1/2 ts Rich chicken stock or canned -low-sodium broth
- 1 1/2 ts Dry white wine
- 4 sl Prosciutto (paper thin)
- 6 c Mild greens
Instructions:
loosely packed -(Bibb Boston or Red-leaf lettuce) Servings: 2 DIRECTIONS: In a heavy medium skillet heat 1/4 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 saute 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 1/8 tsp each of salt and pepper then gradually whisk in the remaining 1/4 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. Source: Food & Wine magazine 10/90 From: Sallie Austin
