SHAVED ASPARAGUS AND PROSCIUTTO SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Shave 1 bunch trimmed thick asparagus into ribbons using a vegetable peeler. Toss with the juice of 1 lemon and 3 tablespoons olive oil; season with salt and pepper. Top with torn prosciutto and shaved parmesan.
BITTER GREENS WITH POACHED EGG AND PROSCIUTTO BITS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly.
- In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.
- For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.
- Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.
- Note: Eggs poach best when the water is relatively deep, so use a deep saucepan. Adding vinegar to the water helps to set the whites.
- TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
- Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.
- Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.
PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE
As delicious as the featured house salad at your favorite bistro, this satisfying dish comes together quickly with bagged greens and an easy-prep dressing.
Provided by Jessica Walker
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
SHAVED ASPARAGUS AND PROSCIUTTO SALAD
I found this recipe in a magazine and we really liked it. The thicker asparagus does work so much better when shaving it into ribbons. I also added the lemon zest because it just added so much more flavor for us. If you don't want to use prosciutto I am sure some thin sliced ham would work or even some crisp bacon. I could only shave down the asparagus so far and used my knife to cut into thin pieces.
Provided by Dorothy Curtis @CanbyDorothy
Categories Vegetables
Number Of Ingredients 6
Steps:
- Shave 1 bunch trimmed thick asparagus into ribbons using a vegetable peeler.
- Zest the lemon. In a bowl add the zest of the lemon and the juice, olive oil, salt and pepper and whisk.
- Toss the dressing with the asparagus. Add the torn prosciutto and the some shaved Parmesan.
SHAVED TURNIP SALAD WITH ARUGULA AND PROSCIUTTO
Provided by Melissa Clark
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
- Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 795 milligrams, Sugar 5 grams
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