| Cuisine: Italian | Type: Salad | Serves: 6 |
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Source:
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Cooking Light website |
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Attributes:
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Healthy |
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Comments:
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The recipe calls for escarole, but frisee lettuce might work just as well. This salad is best when the melons are perfectly ripe. |
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Serving Suggestions:
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This can be a nice lunch, or a first-course salad with an Italian meal. |
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Ingredients:
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4 thin slices prosciutto ham, coarsely chopped 3 tbs. minced shallots 2 tbs. balsamic vinegar 1 tbs. red wine vinegar 1-1/2 tsp. extra-virgin olive oil 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 12 cups torn escarole (about 1-1/4 pounds) 2 cups torn radicchio (about 4 ounces) 2 cups cubed peeled honeydew melon 2 cups cubed peeled cantaloupe 2 tbs. sliced almonds, toasted |
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Instructions:
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1. Preheat oven to 400°F. 2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400°F for 6 minutes or until crisp. 3. Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. 4. Place 2 cups of salad on each of 6 plates and top each serving with about 2 teaspoons of prosciutto. Sprinkle each with 1 teaspoon almonds. |
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Related recipes:
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None |
2005-07-08