Mache Prosciutto And Parsnip Salad Recipes

MIXED GREEN SALAD WITH PROSCIUTTO, PEACHES AND MOZZARELLA

Steps:

• In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side.
• In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate.
• Next strew around the plate the prosciutto as the next layer.
• Top with peach wedges and mozzarella.
• Serve immediately.

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

MACHE, PROSCIUTTO, AND PARSNIP SALAD

Steps:

• Cut the parsnips crosswise into 1 1/2-inch lengths. Slice each piece lengthwise 1/4 inch thick. Stack a few together, and trim the edges to make squares. Repeat with remaining pieces; set aside.
• In a large bowl, combine olive oil, the vinegar, 1/4 teaspoon salt, and the pepper. Mix together with a fork. Taste, and adjust for seasoning. Add the mache and prosciutto, and toss to combine. Divide among four salad plates.
• Meanwhile, in a medium saucepan over medium heat, heat grape-seed oil. Working in batches so as not to crowd the pan, add the parsnips, and cook until golden, about 1 minute per side. Transfer to paper towels to drain briefly.
• Divide the hot chips among the salads, tucking some of the chips into the greens. Serve immediately.