Dishes Inspired by Wine
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.
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.
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.