Salad of Tart Greens with Prosciutto & Warm Balsamic Dressing

Cuisine
Course ,
Servings 12
Ingredients
  • 1 medium red onion
  • 1/2 cup red wine vinegar
  • 1 small head each romaine, radicchio, red-leaf lettuce and curly endive
  • 1/2 cup pine nuts, toasted
  • 4 green onions, thinly sliced on the diagonal
  • 3 oz Italian Parmigiano-Reggiano, shaved with a vegetable peeler into thin shards
  • 3 oz thinly sliced Prosciutto di Parma, cut into bite-size squares
  • 1 cup lightly packed fresh basil leaves
  • 1 cup lightly packed flat leaf parsley
  • 8 clove garlic, cut into 1/4-inch dice
  • About 2/3 cup extra-virgin olive oil
  • 4 to 6 tablespoons balsamic vinegar
  • 3 tbsp red wine vinegar
  • About 1 tablespoon dark brown sugar
  • Salt and freshly ground black pepper
Method
  1. Soak the red onion slices in the 1/2 cup red wine vinegar to soften and take away some sharpness, about 30 minutes. Meanwhile, wash and dry the lettuces. Tear the leaves into bite-size pieces. In a large bowl, toss the greens with all but 3 tablespoons of the pine nuts, most of the scallions, half the cheese, half the prosciutto and all the basil and parsley. Arrange on a large platter.
  2. In a medium skillet, slowly cook the garlic in the olive oil over very low heat 8 minutes, or until barely colored. Turn the heat to medium-high and add the vinegars to the oil. Cook a few moments, or until the acid has diffused slightly. Add brown sugar to taste and let the mixture bubble slowly 1 minute. Taste for sweet/tart balance - careful, dressing is hot. Stir in extra brown sugar or balsamic to taste. Season with salt and pepper. Set aside until ready to serve.
  3. To serve, top the salad with the drained red onion and scatter the rest of the scallions, pine nuts, cheese and prosciutto over the salad. Reheat the dressing, stir vigorously to blend and spoon over the salad. Serve immediately.
Cook's Notes
Yield
10 to 12 servings
Advance Prep
The salad can be assembled several hours ahead; cover it with plastic wrap and refrigerate. Serve it lightly chilled. The dressing can be cooked up to several hours ahead. Cover and set aside at room temperature. Reheat just before serving.
Source/Adapted From
Lynne Rossetto Kasper's wonderful cookbook The Splendid Table