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Maggiano's Salad

List of Ingredients




Maggiano's Salad

July 5, 2001
By ROXANNE HACK
The Orange County Register

K.F. of Garden Grove requested a salad recipe from Maggiano's. Thanks
to L.W. of Villa Park for finding one and sending it in.


Maggiano's Salad

Corn oil for frying
4 ounces thinly sliced prosciutto, cut into 2-inch squares
1 tablespoon Dijon mustard
2 teaspoons sugar
3/4 cup water
2 teaspoons minced, fresh garlic
1/3 cup red wine vinegar
1 tablespoon salt
2 cups vegetable oil
Freshly ground black pepper to taste
Pinch dried oregano
5 cups bite-size Romaine lettuce
5 cups bite-size iceberg lettuce
1 small red onion, peeled, thinly sliced (cut slices in half,
separate into rings)
4 ounces crumbled blue cheese

Cook's note: L.W. says that if you have extra dressing, it can be
stored in the refrigerator for future use.
1. In large skillet, heat 1/2-inch of corn oil. Add prosciutto and
cook until brown. Drain on paper towels. Cool and crumble into small
bits.
2. For dressing, in medium mixing bowl, combine mustard, sugar,
water, garlic, red wine vinegar and salt. Whisk until combined. Whisk
in oil in thin stream.
3. Add pepper and oregano; adjust seasonings to taste.
4. Place lettuce, onion, cheese and prosciutto in large bowl; toss.
Lightly coat leaves with dressing. Toss and serve immediately.

Yield: 4 servings



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