Sunday, October 24, 2010

Insalata Emiliana

This is a recipe that uses some very decadent ingredients from Emilia Romagna to make a very simple yet luxurious salad. If you don't have homemade bread, you can always use any well made country loaf as a substitute.

TT = to taste

Serves 4

6 cups mesclun mix greens
4 slices prosciutto di parma
12 fresh figs, quarterd
1/8# parmigiano reggiano
4T 25yr Balsamic Vinegar, or best possible quality
2 cups homemade or store bought bread cut into 1/2"-1" croutons
Extra virgin olive oil
TT salt
TT coarse ground black pepper

Preheat oven to 400F
toss croutons with a few tablespoons of extra virgin olive oil
sprinkle with a pinch of salt
toast in the oven until golden brown (5-10mins)
toss greens with the vinegar and a couple tablespoons of extra virgin olive oil
season with salt and pepper
lay a slice of prosciutto down on the plate
divide salad evenly among the plates
garnish with croutons & figs
use a vegetable peeler and shave off thin slices of the parmigiano reggiano on top of the salad
serve immediately

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