WILTED GREENS WITH PROSCIUTTO
2 tablespoons red wine vinegar
Coarse sea salt and freshly ground pepper (to taste)
1 large shallot, finely chopped
1 garlic clove, finely chopped
6 tablespoons extra-virgin olive oil
12 ounces of mixed salad leaves*
12 thin slices of prosciutto, cut into slivers
crusty bread and some cheese (for serving)
Pour the vinegar into a large skillet, add a generous pinch of salt, and stir until dissolved. Add the shallot and garlic. Simmer over medium heat 2 to 3 minutes; do let it brown.
Stir in the olive oil, add plenty of pepper and heat the dressing until steaming.
Add the greens, tossing and stirring until they are just wilted but have not gone entirely limp.
Using a slotted spoon, transfer the greens to a large salad bowl and scatter with the prosciutto. Pour the dressing left in the pan over the top. Serve at once with crusty bread and some cheese.
*Use a mixture of greens that wilt easily, such as arugula, Swiss chard, baby spinach, dandelion leaves, oak-leaf lettuce and/or flat-leaf parsley.
Makes 6 servings
Source: A Glorious Harvest by Henrietta Green
2 tablespoons red wine vinegar
Coarse sea salt and freshly ground pepper (to taste)
1 large shallot, finely chopped
1 garlic clove, finely chopped
6 tablespoons extra-virgin olive oil
12 ounces of mixed salad leaves*
12 thin slices of prosciutto, cut into slivers
crusty bread and some cheese (for serving)
Pour the vinegar into a large skillet, add a generous pinch of salt, and stir until dissolved. Add the shallot and garlic. Simmer over medium heat 2 to 3 minutes; do let it brown.
Stir in the olive oil, add plenty of pepper and heat the dressing until steaming.
Add the greens, tossing and stirring until they are just wilted but have not gone entirely limp.
Using a slotted spoon, transfer the greens to a large salad bowl and scatter with the prosciutto. Pour the dressing left in the pan over the top. Serve at once with crusty bread and some cheese.
*Use a mixture of greens that wilt easily, such as arugula, Swiss chard, baby spinach, dandelion leaves, oak-leaf lettuce and/or flat-leaf parsley.
Makes 6 servings
Source: A Glorious Harvest by Henrietta Green
MsgID: 3151119
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-24-09 Friday Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-24-09 Friday Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
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