Tender Greens With Prosciutto, Croutons And Walnut Oil Vina

This elegant salad combines the earthy richness of walnut oil with the savory crunch of homemade croutons. Tender bibb or Boston lettuce provides a gentle base, while slivers of prosciutto add a sophisticated salty contrast. The vinaigrette, brightened by red wine vinegar and white wine, coats the greens without overwhelming them. It&# 226;ÂÂs a perfect balance of textures and flavors, ideal for a light lunch or an appetizer before dinner. Simple to assemble with pantry staples, this dish elevates standard greens into a restaurant-quality experience.

Cuisine: Italian

Courses: Salads

Difficulty: Advanced

Servings: 2

Calories: 376.9

Dietary: Gluten-free

Description

This elegant salad combines the earthy richness of walnut oil with the savory crunch of homemade croutons. Tender bibb or Boston lettuce provides a gentle base, while slivers of prosciutto add a sophisticated salty contrast. The vinaigrette, brightened by red wine vinegar and white wine, coats the greens without overwhelming them. It&# 226;ÂÂs a perfect balance of textures and flavors, ideal for a light lunch or an appetizer before dinner. Simple to assemble with pantry staples, this dish elevates standard greens into a restaurant-quality experience.

Ingredients

1/2 cup Walnut oil
3 cloves Garlic, peeled
4 slices Prosciutto, paper-thin
1 cup Bread cubes (1/2 inch)
6 cups Mild greens, loosely packed (Bibb, Boston, or Red-leaf lettuce)
1 tablespoon Red wine vinegar (5-6% acidity)
1 1/2 teaspoons Dry white wine
1/8 teaspoon Salt
1/8 teaspoon Pepper

Directions

1
In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat.
2
Add the garlic cloves and cook, stirring frequently, until golden brown, about 10 minutes.
3
Remove and discard the garlic cloves.
4
Increase the heat to moderately high.
5
Add the bread cubes and sautÃÂ©, turning frequently, until golden brown and crisp on all sides, about 5 minutes.
6
Season the croutons with a pinch of salt and pepper, then drain on paper towels. Set aside.
7
In a small bowl, whisk together the red wine vinegar, dry white wine, remaining 1/8 teaspoon salt, and 1/8 teaspoon pepper.
8
Gradually whisk in the remaining 1/4 cup of walnut oil until emulsified.
9
Cut each slice of prosciutto into 4 lengthwise strips.
10
In a large bowl, lightly coat the greens with the vinaigrette dressing.
11
Add the croutons to the greens and toss gently to combine.
12
Divide the salad between 2 large dinner plates.
13
Arrange the prosciutto strips decoratively on top of each salad.
14
Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 376.9kcal

% Daily Value *
Total Fat 30.4g47%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 12.8mg1%
Total Carbohydrate 24.8g9%
Dietary Fiber 1.6g7%
Sugars 0.8g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not use walnut oil for high-heat cooking beyond the initial garlic infusion, as it can become bitter. Use a neutral oil for frying if you prefer a milder crouton flavor.

For best results, use day-old bread for the croutons to ensure they crisp up properly without becoming greasy.

This salad is best served immediately after dressing to maintain the crispness of the croutons and the freshness of the greens.

Keywords: salad, greens, prosciutto, croutons, walnut oil, vinaigrette, bibb lettuce, italian salad, red wine vinegar, garlic oil, light lunch, appetizer, crunchy, nuts, lettuce, bread cubes, white wine, fresh, healthy, easy

Read it online: https://www.chefs-mate.com/recipe/tender-greens-with-prosciutto-croutons-and-walnut-oil-vina/