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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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That's prosciutto, lettuce, and tomato. Prosciutto is leaner and therefore healthier than the more common bacon that we all know and love. Even the Mayo Clinic recommends it as a substitution! It is not smoked, but I hope you still enjoy it! Ingredients:
7 ounces mixed salad greens (10 cups) |
4 tomatoes, cored and cut into wdges |
1/2 cup fresh herb, snipped (try a mix of parsley, chives, chervil, tarragon) |
1/2 cup extra virgin olive oil |
6 slices prosciutto, cut into 1/2-inch strips (get thin sliced from the deli - 3 oz) |
2 garlic cloves, smashed and peeled |
6 -7 ounces day old french bread, cubed |
1 teaspoon fresh thyme leave, chopped |
kosher salt |
fresh ground black pepper |
4 teaspoons fresh lemon juice |
Directions:
1. Place the lettuce, tomatoes, and herbs in a large serving bowl.
2. In a large skillet, heat half the oil over medium heat; crisp the prosciutto, stirring frequently, until slightly darkened, 4 to 5 minutes; remove with tongs and drain on paper towels.
3. Add the garlic to the skillet and cook, turning, until golden brown, about 1 minute, and discard (fooled you - it is just used to flavor the oil); add the bread and thyme and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes.
4. Season the bread with salt and pepper and toss it, along with the prosciutto, into the salad bowl.
5. Drizzle the salad with the remaining oil and lemon juice; toss well and season with salt and pepper.
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