Greens with Prosciutto di Parma

Menu Part: 
Salad
Cuisine Type: 
Italian
Serves: 
4

A great combination of flavors. Mixed salad greens and thin slices of Prosciutto di Parma tossed together with balsamic vinaigrette dressing. Garnished with pine nuts, Parmigiano-Reggiano cheese and slices of red onion.

Ingredients

6 cups mixed salad greens (such as romaine and radicchio) torn into bite-sized pieces
1 cup thinly sliced Prosciutto di Parma (3 oz.), cut in wide strips
3⁄4 cup Parmigiano-Reggiano cheese (1 1⁄2 oz.), shaved
1⁄2 cup toasted pine nuts
1⁄4 cup thinly sliced red onion rings
1 cup lightly packed fresh basil leaves, torn
1⁄2 cup olive oil
6 large cloves garlic, halved
1⁄2 cup balsamic vinegar
1 tbsp. brown sugar
1⁄2 tsp. salt
1⁄4 tsp. ground black pepper

Steps

1. Toss the greens with half of the pro_sciutto, Parmigiano-Reggiano, pine nuts, red onion, and basil.

2. Prepare dressing: Heat oil in a medium skillet, over low heat. Add garlic and stir until golden, about 3 min. Remove garlic and discard. Increase heat to high; add balsamic vinegar and bring to a boil. Stir in brown sugar, salt, and pepper. Remove from heat. Pour over salad and toss gently.

3. Divide salad equally among four salad plates. Garnish with remaining Prosciutto, cheese, pine nuts, and onion. Serve immediately.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources