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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources