Prosciutto Lettuce Wraps

Prosciutto Lettuce Wraps Recipe
Scott Peterson
Here's a quick, fresh appetizer from chef Christopher Hernandez of Poggio in Sausalito, California

Yield:

Makes 15 appetizers

Recipe from

Sunset

Ingredients

2 tablespoons chopped toasted walnuts
1 tablespoon walnut or olive oil
1 1/2 teaspoons balsamic vinegar
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula
salt
pepper
15 slices prosciutto (6 oz. total)

Preparation

Put 2 tablespoons chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 tablespoon walnut or olive oil and 1 1/2 teaspoons balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.

Christopher Hernandez,

Poggio, Sausalito, California,

Sunset

July 2005
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