| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Salad |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Walnut oil |
| 3 |
|
Cloves (medium) garlic; peeled and crushed |
| 1 |
c |
Bread cubes (1/2 inch) |
| 1 |
pn |
Plus |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Red wine vinegar with 5 to 6% acidity |
| 1 1/2 |
ts |
Rich chicken stock or canned low-sodium broth |
| 1 1/2 |
ts |
Dry white wine |
| 4 |
sl |
Prosciutto (paper thin) |
| 6 |
c |
Mild greens; loosely packed (Bibb; Boston, or Red-leaf lettuce) |
INSTRUCTIONS
Date: Mon, 22 Apr 1996 17:36:45 -0400
From: Wendy Lockman <wlockman@ra1.randomc.com>
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
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #114
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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