Name: Tender Greens with Prosciutto, Croutons and Walnut Oil Vi
Ingredients: 1 1/2 ts Rich chicken stock or; Canned; 1/2 c Walnut oil; Broth; 3 md Garlic cloves -- peeled and; 1 1/2 ts Dry white wine -- crushed; 1 c Bread cubes (1/2 inch); 6 c Mild greens -- loosely; Packed; 1 pn Plus 1/8 tsp pepper; Boston -- or; 1 tb Red wine vinegar with 5 to; Red-leaf lettuce) -- 6%; Acidity

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	Italian, Salads	2	Servings

INGREDIENTS

1 1/2	ts	Rich chicken stock or
		Canned
1/2	c	Walnut oil
		Broth
3	md	Garlic cloves — peeled and
1 1/2	ts	Dry white wine — crushed
1	c	Bread cubes (1/2 inch)
6	c	Mild greens — loosely
		Packed
1	pn	Plus 1/8 tsp pepper
		Boston — or
1	tb	Red wine vinegar with 5 to
		Red-leaf lettuce) — 6%
		Acidity

INSTRUCTIONS

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

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