Maggianos Little Italy Italian Salad Recipe 465 Recipes

MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)

Steps:

• In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.

MAGGIANO'S LITTLE ITALY CHOP SALAD

Steps:

• Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
• Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
• Serve, topping each portion with garnish.

MAGGIANO'S LITTLE ITALY HOUSE SALAD

Steps:

• In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
• For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
• Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
• Refrigerate extra dressing in airtight container for future use.

MAGGIANO SALAD

Steps:

• In a skillet, cook prosciutto until it turns dark.
• Let it cool, and chop it up.
• Add all salad ingredients in large salad bowl.
• Whisk together all dressing ingredients.
• You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
• Toss dressing over salad just enough to coat all lettuce.
• Serve immediately and enjoy!

MAGGIANO'S LITTLE ITALY ITALIAN TRIFLE WITH SEASONAL FRUIT

Steps:

• Pastry Cream:
• In a stainless steel pot, scald milk by heating until skin forms on top.
• Meanwhile, whisk together yolks and sugar well.
• Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
• Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
• Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
• In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
• Assembly:
• Mix all fruit together in a bowl.
• In a sundae glass, place one cake cube on the bottom.
• Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
• Top with three ounces of cream mixture.
• Reserve remainder of fruit as a garnish.