Salad of Tart Greens with Prosciutto and Warm Balsamic Vinaigrette (Boom)
|1 mediumred onion; sliced into thin rings|
|0.5 cupred wine vinegar|
|0.5 cuppine nuts; toasted|
|3 wholescallions; thinly sliced on the diagonal|
|3 ozParmigianno Reggiano cheese; shaved with vegetable peeler into thin curls|
|3 ozProsciutto; thinly sliced, cut into bite sized squares|
|1 cupfresh basil; lightly packed|
|1 cupfresh Italian parsley; lightly packed|
|8 clovesgarlic; cut into 1/4 inch dice|
|0.666666666666667 cupextra virgin olive oil|
|3 tablespoonsbalsamic vinegar|
|3 tablespoonsred wine vinegar|
|1 tablespoonsdark brown sugar|
|salt and black pepper; to taste|
|mixed greens; (either Mesclun mix or a combination radicchio, red leaf, & curly endive)|
Salad of Tart Greens with Prosciutto and Warm Balsamic Vinaigrette (Boom) Preparation
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.
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.
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