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| Tender Greens With Prosciutto, Croutons And Walnut Oil Vi Recipe |
Category: Ethnic / Italian
Rating:
N/A
Servings: 2
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Ingredients
1 1/2 teaspoon rich chicken stock or
1 canned
1/2 cup walnut oil
1 broth
3 medium garlic cloves -- peeled and
1 1/2 teaspoon dry white wine -- crushed
1 cup bread cubes (1/2 inch)
6 cup mild greens -- loosely
1 packed
1 pinch plus 1/8 tsp pepper
1 boston -- or
1 tablespoon red wine vinegar with 5 to
1 red-leaf lettuce) -- 6%
1 acidity
Cooking Directions:
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
italian,salads
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