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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In this salad the romaine lettuce is slightly cooked and so are some of the ingredients in a traditional BLT sandwich. This is a Mark Bittman recipes that appeared in Cooking Light magazine. Ingredients:
3 tablespoons extra virgin olive oil, divided |
2 ounces prosciutto, thinly sliced and cut into ribbons |
1 1/2 cups whole grain bread, cubed |
1 pint grape tomatoes |
1/8 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
2 romaine lettuce hearts, halved lengthwise with the core intact |
cooking spray |
1/4 cup green onion, chopped |
2 ounces blue cheese, crumbled |
Directions:
1. Heat 2 tablespoons of the oil in a large skillet, over medium heat, add prosciutto and cook until crisp, about 4 minutes; remove with a slotted spoon and drain on paper towels.
2. Add bread to pan and cook until browned, stirring frequently; add to prosciutto.
3. Add remaining tablespoon of oil to pan, stir in tomatoes, and cook until skins start to split, stirring frequently, about 5 minutes; pour tomatoes and oil in a small bowl and season with salt and pepper.
4. Preheat grill to medium high heat.
5. Coat cut sides of romaine with cooking spray and place cut side down on grill pan that has also been sprayed with cooking spray; cook until char marks appear, about 2 minutes.
6. Place 1 lettuce half on each of four serving plates; divide tomato mixture and prosciutto mixture over each serving plate.
7. Garnish each with green onions and bleu cheese.
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