Crispy Prosciutto and Butter Lettuce from MASON JAR SALADS Julia Mirabella

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Name: Crispy Prosciutto and Butter Lettuce from MASON JAR SALADS Julia Mirabella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 Ear Corn Husk and silks removed; 1-2 Tablespoons Olive oil; 2 Slices Prosciutto; 3 Tablespoons Lemon Vinaigrette*; 2 Tablespoons Lemon juice; Salt and pepper; 3 Tablespoons Olive oil; ½ Cup Cherry tomatoes Halved; 2 Cups Butter lettuce Torn into 2-inch pieces; 1-2 Ounces Gorgonzola cheese Crumbled; 1 Quart-sized Mason jar

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INGREDIENTS

1 Ear Corn ; Husk and silks removed
1-2 Tablespoons Olive oil
2 Slices Prosciutto
3 Tablespoons Lemon Vinaigrette*
2 Tablespoons Lemon juice
Salt and pepper
3 Tablespoons Olive oil
½ Cup Cherry tomatoes ; Halved
2 Cups Butter lettuce ; Torn into 2-inch pieces
1-2 Ounces Gorgonzola cheese ; Crumbled
1 Quart-sized Mason jar

INSTRUCTIONS

2. Heat the olive oil in a skillet over medium heat. Add the prosciutto and cook until it starts to shrink and become crispy,

about 3 minutes. Remove from the heat and transfer to a paper towel to cool, then chop into small pieces.

3. Whisk together the lemon juice, salt and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

4. To assemble the salad, pour the vinaigrette into the Mason jar, then add the tomatoes, and layer on the corn kernels.

5. Add the butter lettuce, making sure not to pack it too tightly - it crushes easily.

6. Add the Gorgonzola and top the salad with the crispy prosciutto pieces.

7. Seal the jar and refrigerate until ready to use.

8. Serve in a bowl.

NOTES

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Crispy Prosciutto and Butter Lettuce from MASON JAR SALADS Julia Mirabella

1 Ear Corn Husk and silks removed
1-2 Tablespoons Olive oil
2 Slices Prosciutto
3 Tablespoons Lemon Vinaigrette*
2 Tablespoons Lemon juice
 Salt and pepper
3 Tablespoons Olive oil
½ Cup Cherry tomatoes Halved
2 Cups Butter lettuce Torn into 2-inch pieces
1-2 Ounces Gorgonzola cheese Crumbled
1 Quart-sized Mason jar

1. Pour enough water into a pot to cover the corn. Bring to a boil over high heat, add the corn, and boil for 5 minutes. Remove the corn from the water and let cool go a few minutes. Cut the kernels from the cob.
2. Heat the olive oil in a skillet over medium heat. Add the prosciutto and cook until it starts to shrink and become crispy, 
    about 3 minutes. Remove from the heat and transfer to a paper towel to cool, then chop into small pieces.
3. Whisk together the lemon juice, salt and pepper. Slowly add the olive oil, whisking, until the dressing thickens. 
4. To assemble the salad, pour the vinaigrette into the Mason jar, then add the tomatoes, and layer on the corn kernels.
5. Add the butter lettuce, making sure not to pack it too tightly - it crushes easily.
6. Add the Gorgonzola and top the salad with the crispy prosciutto pieces.
7. Seal the jar and refrigerate until ready to use.
8. Serve in a bowl.

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Nutrition

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Serving Size: 1 Serving (429g)
Recipe Makes: 1 Servings

Calories: 617
Calories from Fat: 475 (77%)

Amt Per Serving		% DV

	Total Fat 52.8g	70 %
	Saturated Fat 17.1g	86 %
	Monounsaturated Fat 25.8g
	Polyunsanturated Fat 6.2g
Cholesterol 55.4mg		17 %
Sodium 840.5mg		29 %
Potassium 971.5mg		26 %
Total Carbohydrate 25.8g		8 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 20.1g
Protein 15.1g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 617

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