| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Italian, Salads | 2 | Servings |
INGREDIENTS
| 1 1/2 | t | Rich chicken stock or |
| Canned | ||
| 1/2 | c | Walnut oil |
| Broth | ||
| 3 | Garlic cloves, peeled and | |
| 1 1/2 | t | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1699
Calories From Fat: 1046
Total Fat: 117g
Cholesterol: 282.7mg
Sodium: 2335.7mg
Potassium: 2908.2mg
Carbohydrates: 56.8g
Fiber: 8.5g
Sugar: 10.7g
Protein: 100.7g