MissWineOH Recipes

Dishes Inspired by Wine

Prosciutto Wrapped Romaine Salad

This salad was totally inspired by Chef Dodd at Hillebrand Restaurant in Niagara-on-the-Lake, Ontario. I certainly didn’t do his justice – you’ll have to go to the winery to get THAT – but if you are interested in a simple, unique, and fun salad to do at home, this is a great recipe. 


  • 1 bunch romaine lettuce – Use 2 leaves per salad. Bibb is an easy substitute, but use more leaves.
  • 1 package prosciutto – 2 slices per salad
  • Caesar dressing (non-creamy)
  • Penzy’s Spices Salad Elegant or other salad seasoning spice blend
  • Parmesan Crisp (1 per salad) – see recipe below.


Separate romaine leaves, rinse well in cold water and pat dry. For every two leaves, pour one tablespoon of Caesar dressing on inside, and add a light sprinkle of salad seasoning.

Roll two leaves lengthwise, starting at root end. Then wrap proscuitto slices around leaves.

Place one Parmesean Crisp on the top of the salad roll.


1 package of prosciutto will make 4 salads.

 Parmesan Crisps


  • 1/2 cup grated Parmesan (HINT – use FRESH Parmesan, not store bought pre-shredded)
  • Grate your parmesean using the medium size hole on a standard grater. You do not want parm in the style one would put on pizza.


Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remainingcheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.


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This entry was posted on July 14, 2012 by in Salads and tagged , , , .

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