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Food: Not Exactly Healthy

March 2, 2011

I like salad, but I especially like it when it’s wrapped in meat. And I especially like it when that meat is prosciutto. An easy appetizer combines both greens and this salty meat, and doesn’t take long to make. If mache isn’t available, you can substitute arugula or mixed greens, but don’t use iceberg or romaine- too unwieldy and not enough flavor for this dish.

Greens Wrapped in Prosciutto
1 container Mache (or Arugula)
1/2 cup olive oil
1 small shallot, minced
2 tbsp lemon juice or red wine vinegar
1/8 cup Parmesean cheese flakes
1 tsp dijon mustard
1/2 lb prosciutto slices

Whisk lemon juice, mustard, and parmesan in a bowl, add shallot, stream in olive oil. Taste, adjust quantities if needed. Dress salad greens. Take a pinch of the greens and place at one end of a slice of proscuitto, roll tightly. Voila.

3 Comments leave one →
  1. Ken permalink
    March 3, 2011 12:42 am

    I like this “Salad Wrap”! I’ll make if for Vaughan when next visits (however, I think that he would prefer “Hearts of Bacon”). This would be best with the “new” proscuitto from Pittsburgh!

    Keep up the gerat work!

    Ken
    PS: We are headed to Vienna on 3/17. Do you want a special “Food Photos” from there?

  2. bestthingslicedbread permalink*
    March 3, 2011 8:45 am

    Absolutely! Send me some Vienna photos!

    • Ken permalink
      March 3, 2011 10:53 am

      I’ll try to get a Sacher Torte photo before Sharon & Ginny devour it!

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