Salad Of Tart Greens With Prosciutto And Warm Balsamic Vinaigrette Recipes

EATING YOUR GREENS ISN'T HARD WITH RACH'S WARM WINTER SALAD

Eating Your Greens Isn't Hard With Rach's Warm Winter Salad image

A warm vinaigrette of dijon mustard and honey coats winter greens and softens them for a wintry take on a salad.

Provided by Rachael Ray

Number Of Ingredients 12

Ingredients

About ¼ cup extra-virgin olive oil (EVOO)
2 cloves garlic
crushed and chopped or grated
2 tablespoons grainy Dijon mustard
1 rounded tablespoon honey
About 2 tablespoons white wine vinegar
Juice of ½ lemon
1 bunch mustard greens
stemmed and coarsely chopped
1 bunch kale or chard
stemmed and coarsely chopped
Salt and pepper

Steps:

Heat EVOO in large skillet over medium-low, add garlic and swirl a minute, then add Dijon, honey, and vinegar and combine with whisk
Add juice of ½ lemon and wilt in greens in bunches, then season with salt and pepper to taste

WARM GARLIC BALSAMIC DRESSING

Warm Garlic Balsamic Dressing image

In the Emilia-Romagna region of northern Italy this dresses an antipasto salad of tart greens, fresh herbs and a pine nuts, all topped with long furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use it this way, or over steamed little new potatoes, tossed with arugula, fresh basil, and red onion. If meat is desired, add thin slices of rare roast lamb and you've a wonderful supper. The dressing is excellent over sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly endive and other assertive greens like the organic salad mixes so popular now. It will overwhelm very delicate ones. Remember if dressing is too acid, simply simmer a little longer. Brands of balsamic to look for are Cavalli, Giusti, Mama Balducci, Noe, or even Fini. Cook time is an estimate.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

8 -12 large garlic cloves, cut into 1/4 to 1/2 inch dice (no smaller)
1/2 cup extra virgin olive oil (fruity)
salt & freshly ground black pepper
6 -7 tablespoons high-quality commercial balsamic vinegar
4 -5 tablespoons red wine vinegar
1 1/2 tablespoons dark brown sugar

Steps:

In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and very light. (If it darkens, it will turn bitter. Throw everything away and start again.) Add the vinegars and sugar. Simmer 2 to 3 minutes.
Taste by cooling a sample first (it will be very hot), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar.
Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary.
Heat up and spoon over salad.

SALAD OF TART GREENS WITH PROSCIUTTO AND WARM BALSAMIC DRESSING

Salad Of Tart Greens With Prosciutto And Warm Balsamic Dressing image

Provided by CookEatShare Cookbook

Number Of Ingredients 15

Ingredients

1 med. red onion, sliced into thin rings
1/2 c. red wine vinegar
1 sm. head each romaine, radicchio, red-leaf lettuce and curly endive
1/2 c. (2 ounce.) pine nuts, toasted
3 to 4 whole scallions, thinly sliced on the diagonal
3 ounce. Italian Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curls
3 ounce. thinly sliced Prosciutto di Parma, cut into bite size squares
1 c. light packed fresh basil leaves
1 c. light packed fresh Italian parsley leaves
8 lg. cloves garlic, cut into 1/4 inch dice
About 2/3 c. extra virgin extra virgin olive oil
3 to 6 tbsp. balsamic vinegar
3 tbsp. red wine vinegar
About 1 tbsp. dark brown sugar
Salt and freshly grnd black pepper to taste

Steps:

Serves 6 to 8 generously as an antipasto, 6 as a light supper.

Nutrition Facts : ServingSize 130 g, Calories 306, Fat 29.16 g, TransFat 0.0 g, SaturatedFat 3.7 g, Cholesterol 0 g, Sodium 16 g, Carbohydrate 9.76 g, Fiber 1.4 g, Sugar 5.8 g, Protein 2.14 g

SALAD OF TART GREENS WITH PROSCIUTTO AND WARM BALSAMIC VINAIGRETTE

SALAD OF TART GREENS WITH PROSCIUTTO AND WARM BALSAMIC VINAIGRETTE image

Categories Vegetable Appetizer

Yield 6

Number Of Ingredients 15

Ingredients

1 medium red onion, sliced into thin rings
1/2 cup red wine vinegar
1/2 cup pine nuts, toasted
3-4 whole scallions, thinly sliced on the diagonal
3 oz. Parmigianno Reggiano cheese, shaved with vegetable peeler into thin curls
3 oz. thinly sliced Prosciutto, cut into bite sized squares
1 cup lightly packed fresh basil
1 cup lightly packed fresh Italian parsley
8 lg. cloves garlic, cut into 1/4 inch dice
2/3 cup extra virgin olive oil
3 to 6 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 tablespoons dark brown sugar
salt and black pepper to taste
mixed greens (either Mesclun mix or a combination of romaine, radicchio, red leaf, & curly endive

Steps:

NB: I usually decrease the amount of olive oil to 1/3 cup and use the full 6 tablespoons of balsamic Assembling the salad: Soak onions in 1/2 cup red wine vinegar for 30 minutes to decrease sharpness. Tear lettuce into bite sized pieces. Toss lettuce with all but 3 tablespoons of the pine nuts, scallions, 1/2 of cheese, 1/2 of prosciutto, and all of basil. Making the dressing: In a medium skillet, slowly cook the garlic in the olive oil over low heat for about 8 minutes, until garlic barely colored. Remove garlic with slotted spoon and reserve. Turn to medium-high heat and add vinegars. Cook a few moments until acid is diffused slightly. Add brown sugar to taste & bubble slowly for 1 minute. Taste for sweet/tart balance and adjust with more balsamic vinegar or sugar to taste. If too sharp, let boil for a few minutes. Stir in reserved garlic and season with salt and pepper. To serve: Top with drained onion and scatter rest of pine nuts, cheese, and prosciutto over the salad. Reheat the dressing, stir vigorously to blend, and spoon over the salad. Serve immediately.

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