| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil or olive oil |
| 30 |
|
Garlic cloves, peeled |
| 1/2 |
lb |
Country ham, cut into |
|
|
1/4-inch cubes |
| 1 |
|
Head escarole, washed and |
|
|
dried torn or cut into |
|
|
bit |
| 1 |
|
Head Romaine, washed and |
|
|
dried torn or cut into |
|
|
bite |
| 2 |
T |
Finely chopped thyme or |
|
|
basil optional |
| 1 |
c |
Red wine vinegar |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat half the oil in a large frying pan. Add the garlic and cook over
medium-low heat until golden brown and tender, about 30 minutes. Add
more oil as needed. Add the country ham and toss briefly to coat and
marry the flavors. Set aside until needed, up to 1 day. When ready to
serve, reheat the oil, garlic, and ham mixture. When hot, add the
lettuce and toss for 1 to 2 minutes, until well coated with the juices
and slightly wilted. Taste. Add the herbs, vinegar, and pepper as
needed. Yield: 4 to 6 servings Recipe By :NATHALIE DUPREE COOKS
SHOW#ND7092 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996
00:00:20 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Do you want to know the master planner? God!”