Romaine Salad With Crispy Prosciutto And White Beans Recipes

ROMAINE SALAD

Romaine Salad image

This basic salad goes well with different pasta dishes, including bats and cobwebs.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
Coarse salt and ground pepper
3 romaine hearts (from 1 package), thinly sliced crosswise, washed and dried

Steps:

In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper.
Add romaine; toss to coat.

ROMAINE SALAD WITH PROSCIUTTO CRISPS

Romaine Salad with Prosciutto Crisps image

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil, plus more for pan
4 slices (about 2 ounces) prosciutto
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, coarsely chopped
Coarse salt and freshly ground pepper
6 ounces romaine hearts, leaves torn in half
1 ounce Pecorino Romano cheese, shaved

Steps:

Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.
Combine the olive oil, balsamic vinegar, and thyme in a bowl; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano; toss to combine. Arrange on 4 plates; serve topped with the prosciutto crisps.

ROMAINE SALAD WITH CRISPY PROSCIUTTO AND WHITE BEANS

Romaine Salad with Crispy Prosciutto and White Beans image

This sophisticated salad with white beans and Italian ham is minutes away.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 small ciabatta roll, torn into pieces
3 teaspoons olive oil
Coarse salt and ground pepper
3 slices prosciutto
2 teaspoons red-wine vinegar
1 romaine heart, chopped
1/2 cup canned white beans, rinsed and drained
1 scallion, thinly sliced

Steps:

Preheat oven to 375 degrees. Arrange bread pieces on one side of a rimmed baking sheet; toss with 1 teaspoon oil and season with salt and pepper. Lay prosciutto on other side of sheet. Bake until both are golden brown, 10 to 12 minutes. Let cool completely on sheet. Crumble prosciutto.
In a large bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add romaine, croutons, prosciutto, beans, and scallion and toss to combine.

Nutrition Facts : Calories 485 g, Fat 20 g, Fiber 12 g, Protein 28 g

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Crisp Romaine Salad with Tangy Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

ROMAINE SALAD WITH PROSCIUTTO CRISPS

Romaine Salad With Prosciutto Crisps image

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano. From Martha Stewart.

Provided by LMillerRN

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil, plus more for pan
4 slices prosciutto
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leave, roughly chopped
coarse salt
fresh ground pepper
6 ounces romaine lettuce hearts, leaves torn in half
1 ounce pecorino romano cheese, shavings

Steps:

Preheat oven to 400.
Lightly brush a biking sheet with jolive oil, and arrange prosciutto in a single layer. Place in oven and bake until crisp, 5-10 minutes. Remove from oven, and let cool on a wire rack.
Combine olive oil, balsamic vinegar, and thyme, season with salt and pepper and whisk to combine. Add romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

Nutrition Facts : Calories 94.9, Fat 8.8, SaturatedFat 2.2, Cholesterol 7.4, Sodium 88.6, Carbohydrate 1.8, Fiber 1, Sugar 0.6, Protein 2.8

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