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. 

Ingredients

  • 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.

Directions

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.

Serve.

1 package of prosciutto will make 4 salads.

 Parmesan Crisps

Ingredients

  • 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.

Directions

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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