Salad of Bitter Greens with Balsamic-Glazed Prosciutto
Prosciutto and pancetta both require months to cure, but sometimes they're eaten before they're fully aged. In Emilia-Romagna, cooks turn that partially cured meat into dishes like pancetta fresca alla griglia, in which the pork is grilled, then lacquered with balsamic vinegar. Here, in a riff on that dish, Paul Bartolotta sautés prosciutto until crisp, glazes it with balsamic vinegar then tosses it into a salad of bitter greens and chopped egg—a brilliant combination of flavors and textures.
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- 5 tablespoon(s) balsamic vinegar
- 3 tablespoon(s) red wine vinegar
- 1.5 teaspoon(s) dijon mustard
- 1/4 cup(s) extra virgin olive oil
- salt and pepper
- 1 head(s) frisee leaves torn
- 3 ounce(s) arugula (3 cups)
- 1 head(s) radicchio (3 cups) leaves torn
- 3 ounce(s) dandelion greens (3 cups) stems discarded and leaves torn
- 8 ounce(s) goat cheese crumbled
- 5 tablespoon(s) unsalted butter
- 6 ounce(s) proscuitto cut into 1/2-inch-wide ribbons
- 1. In a large bowl, whisk 1 tablespoon each of both vinegars with the mustard. Whisk in 2 tablespoons of the olive oil and season with salt and pepper. Add the greens and chopped eggs but don't toss.
- 2. In a large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of oil. Cook over moderately high heat until the butter begins to brown, about 1 minute. Add the prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the remaining 1/4 cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until slightly reduced, about 2 minutes. Remove from the heat. Swirl in the remaining 3 tablespoons of butter until melted.
- 3. Toss the greens, season with salt and pepper and transfer to plates. Spoon the hot dressing over the greens and serve.
This recipe is a personal recipe added by Jess00 and has not been tested or endorsed by MyRecipes.
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Salad of Bitter Greens with Balsamic-Glazed Prosciutto Recipe at a Glance
- COURSE: Salads