Salad Of Tart Greens With Prosciutto And Warm Balsamic Vinaigrette Recipe

Name: Salad Of Tart Greens With Prosciutto And Warm Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, sliced into thin rings; 1/2 cup red wine vinegar; 1/2 cup pine nuts, toasted; 3-4 whole scallions, thinly sliced on the diagonal; 3 oz. Parmigianno Reggiano cheese, shaved with vegetable peeler into thin curls; 3 oz. thinly sliced Prosciutto, cut into bite sized squares; 1 cup lightly packed fresh basil; 1 cup lightly packed fresh Italian parsley; 8 lg. cloves garlic, cut into 1/4 inch dice; 2/3 cup extra virgin olive oil; 3 to 6 tablespoons balsamic vinegar; 3 tablespoons red wine vinegar; 1 tablespoons dark brown sugar; salt and black pepper to taste; mixed greens (either Mesclun mix or a combination of romaine, radicchio, red leaf, & curly endive

Servings: persons

1 medium red onion, sliced into thin rings
1/2 cup red wine vinegar
1/2 cup pine nuts, toasted
3-4 whole scallions, thinly sliced on the diagonal
3 oz. Parmigianno Reggiano cheese, shaved with vegetable peeler into thin curls
3 oz. thinly sliced Prosciutto, cut into bite sized squares
1 cup lightly packed fresh basil
1 cup lightly packed fresh Italian parsley
8 lg. cloves garlic, cut into 1/4 inch dice
2/3 cup extra virgin olive oil
3 to 6 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 tablespoons dark brown sugar
salt and black pepper to taste
mixed greens (either Mesclun mix or a combination of romaine, radicchio, red leaf, & curly endive

1
NB: I usually decrease the amount of olive oil to 1/3 cup and use the full 6 tablespoons of balsamic
2
Assembling the salad:
3
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.
4
Making the dressing:
5
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.
6
To serve:
7
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.

1017

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 15 ingredients. The key ingredients include: 1 medium red onion, sliced into thin rings, 1/2 cup red wine vinegar, 1/2 cup pine nuts, toasted, 3-4 whole scallions, thinly sliced on the diagonal, and more.

Yes, Salad Of Tart Greens With Prosciutto And Warm Balsamic Vinaigrette 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.

Salad Of Tart Greens With Prosciutto And Warm Balsamic Vinaigrette

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