Prosciutto-Wrapped Greens
Source of Recipe
from Cooking Fresh: The Best of Fine Cooking.
List of Ingredients
3 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 pound mesclun or arugula
kosher salt & fresh-ground black pepper, to taste
2 tablespoons grated Parmigiano-Reggiano cheese
12 thin slices prosciutto Recipe
In a small bowl, whisk together the extra-virgin olive oil, red-wine vinegar, fresh lemon juice & Dijon mustard.
Put mesclun or arugula in a medium bowl and season with generous pinch kosher salt and fresh-ground black pepper. Add grated Parmigiano-Reggiano to the greens and gently toss to coat. Taste for seasoning.
Set one of 12 thin slices prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut log into 2-inch pieces on the diagonal. Repeat with remaining prosciutto and greens and serve. Makes 8 servings.
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