Proscuitto Caprese With Pan-Roasted Brussels Sprouts And Parmesan Chips Recipe

Name: Proscuitto Caprese With Pan-Roasted Brussels Sprouts And Parmesan Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Extra virgin olive oil, divided; Kosher salt, Fresh ground pepper, crushed red pepper; 2 cups Small Brussels sprouts, trimmed (if large, cut in half); 1/2 cup Shaved slices Parmesan cheese (use potato peeler); 3 cups Salad greens, your choice; 8 ounces Fresh mozzarella, sliced thinly; 2 Large tomatoes, sliced, salted and peppered; 1/2 cup Fresh basil leaves; 8 ounces Proscuitto, thinly sliced; Juice of one lemon

Servings: persons

4 tablespoons Extra virgin olive oil, divided
Kosher salt, Fresh ground pepper, crushed red pepper
2 cups Small Brussels sprouts, trimmed (if large, cut in half)
1/2 cup Shaved slices Parmesan cheese (use potato peeler)
3 cups Salad greens, your choice
8 ounces Fresh mozzarella, sliced thinly
2 Large tomatoes, sliced, salted and peppered
1/2 cup Fresh basil leaves
8 ounces Proscuitto, thinly sliced
Juice of one lemon

1
["Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-low heat with a generous pinch each of kosher salt, black pepper, and crushed red pepper. Add Brussels sprouts and let cook about ten minutes, stirring, until beginning to brown and soften. Add Parmesan slices, taking care to get them to the bottom of the pan rather than on top of the sprouts. Continue cooking without stirring until sprouts are toasty and tender and the cheese has formed crispy chips.", "Meantime, spread salad greens around perimeter of a large platter. Creating a second circle within the greens, layer mozzarella, tomatoes, basil leaves, and Proscuitto overlapping and alternating. When sprouts are done (quite brown), place them in the center and surround them with the Parmesan chips.", "Drizzle entire salad with the juice of the lemon and the other two tablespoons of olive oil. Sprinkle salt and pepper over all. Serve while sprouts are warm and the caprese salad is at room temperature.
2
Cook's Note: If you'd like to use the more traditional Balsamic vinegar and olive oil, it would also be lovely. I preferred the fresher lemon vinaigrette over the ripe tomatoes."]

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons Extra virgin olive oil, divided, Kosher salt, Fresh ground pepper, crushed red pepper, 2 cups Small Brussels sprouts, trimmed (if large, cut in half), 1/2 cup Shaved slices Parmesan cheese (use potato peeler), and more.

Yes, Proscuitto Caprese With Pan-Roasted Brussels Sprouts And Parmesan Chips falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Proscuitto Caprese With Pan-Roasted Brussels Sprouts And Parmesan Chips

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