Crispy Prosciutto And Orange Salad Recipes

Steps:

• Heat oven to 350°F. In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
• Place prosciutto on rack in baking pan with sides. Bake 7 to 10 minutes or until crisp. Remove from oven.
• Meanwhile, toss arugula with vinaigrette.
• To make each salad, place 1 cup arugula on serving plate. Sprinkle with cheese and almonds. Arrange orange sections in circle on top. Sprinkle with chopped dates. Place 1 crisp prosciutto slice on top. Arrange 4 date quarters around edge of plate.

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

Steps:

• Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
• Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.

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.

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
• Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
• Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.

Steps:

• Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.
• Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.

Steps:

• Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.