Tender Greens With Prosciutto, Croutons And W

Recipe Ingredients

		Ingredients
1/2 cup	118ml	Walnut oil
3 cups	711ml	Garlic cloves - peeled and (medium)
1 cup	237ml	Bread cubes - (1/2 inch)
1		Plus 1/8 tsp pepper
1 tablespoon	15ml	Red wine vinegar with 5 to - 6% acidity
1 1/2 teaspoons	7.5ml	Rich chicken stock or canned - low-sodium broth
1 1/2 teaspoons	7.5ml	Dry white wine
4		Prosciutto - (paper thin)
6 cups	1422ml	Mild greens - loosely packed
		Boston - or
		Red-leaf lettuce)

Recipe Instructions

In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 10 minutes. Remover and discard the garlic. Increase the heat to moderately high. Add the bread cubes and saute, turning, until golden brown and crisp on all sides, about 5 minutes. Season with a pinch each of salt and pepper and drain on paper towels; set aside.

In a small bowl, whisk the vinegar, chicken stock and wine. Add the remaining 1/8 tsp each of salt and pepper, then gradually whisk in the remaining 1/4 cup walnut oil.

Cut each slice of prosciutto into 4 lengthwise strips. In a large bowl, lightly coat the greens with the dressing. Add the croutons and toss well. Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top. Serve immediately.

Source:
Food and Wine magazine, 10/90From: Sallie Austin

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