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 Recipe By : INGREDIENTS: From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 487 (100%)|
|Amt Per Serving||% DV|
|Total Fat 54.8g||73 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 34.6g|
|Cholesterol 0mg||0 %|
|Sodium 377.2mg||13 %|
|Potassium 7.2mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 0.3g||0 %|
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Calories per serving: 487
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