Recipe - Tender Greens Wprosciutto Croutons And

One half cup Walnut oil
3 Cloves (medium) garlic;
peeled and crushed
1 cup Bread cubes (One half inch)
1 pn Plus
1/8 teaspoon Pepper
1 tablespoon Red wine vinegar with 5 to
6% acidity
1 One half teaspoon Rich chicken stock or canned
lowsodium broth
1 One half teaspoon Dry white wine
4 sl Prosciutto (paper thin)
6 cup Mild greens; loosely packed
(Bibb; Boston, or Redleaf
lettuce)

Date: Mon, 22 Apr 1996 17:36:45 0400

From: Wendy Lockman wlockman@ra1.randomc.com
In a heavy medium skillet, heat One fourth 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 One fourth 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 & Wine magazine, 10/90 From: Sallie Austin

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