This elegant salad balances textures and flavors with homemade croutons infused with roasted garlic and rich walnut oil. The crisp bread cubes provide a satisfying crunch against the delicate, mild greens like Bibb or Boston lettuce. Thin strips of salty prosciutto add a savory depth, while a sharp red wine vinegar and white wine dressing ties everything together. It is a sophisticated yet simple dish perfect for a light lunch, a starter for a dinner party, or a quick weeknight meal. The combination of earthy nuts, tangy vinegar, and cured meat creates a complex flavor profile that is both refreshing and hearty.
Tender Greens With Prosciutto, Croutons & W
Description
This elegant salad balances textures and flavors with homemade croutons infused with roasted garlic and rich walnut oil. The crisp bread cubes provide a satisfying crunch against the delicate, mild greens like Bibb or Boston lettuce. Thin strips of salty prosciutto add a savory depth, while a sharp red wine vinegar and white wine dressing ties everything together. It is a sophisticated yet simple dish perfect for a light lunch, a starter for a dinner party, or a quick weeknight meal. The combination of earthy nuts, tangy vinegar, and cured meat creates a complex flavor profile that is both refreshing and hearty.Ingredients
Directions
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In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat.
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Add the garlic cloves and cook, stirring frequently, until golden, about 10 minutes.
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Remove and discard the garlic cloves.
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Increase the heat to moderately high.
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Add the bread cubes and sauté, turning frequently, until golden brown and crisp on all sides, about 5 minutes.
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Season the croutons with a pinch each of salt and pepper and drain on paper towels; set aside.
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In a small bowl, whisk the red wine vinegar, chicken stock, and dry white wine.
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Add 1/8 tsp each of salt and pepper to the vinegar mixture.
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Gradually whisk in the remaining 1/4 cup walnut oil to create the dressing.
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Cut each slice of prosciutto into 4 lengthwise strips.
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In a large bowl, lightly coat the mild greens with the dressing.
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Add the croutons to the greens and toss well to combine.
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Divide the salad between 2 large dinner plates and arrange the prosciutto strips decoratively on top.
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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 has a low smoke point; reserve the remaining oil for the dressing.
For a vegetarian version, omit the chicken stock and use vegetable broth, and skip the prosciutto or substitute with roasted nuts.
Croutons can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Ensure the greens are dry before dressing to help the vinaigrette adhere properly.
